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Mario Batali Bolognese with Fresh Pappardelle

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ingredients

Bolognese with Fresh Pappardelle
•1/4 cup extra-virgin olive oil
•1/4 cup butter
•2 medium red onions (finely chopped)
•4 ribs celery (finely chopped)
•2 carrots (finely chopped)
•5 cloves garlic (thinly sliced)
•1 pound ground pork
•1 pound ground veal
•4 ounces ground pancetta (or slab bacon, run through the medium holes of the butcher’s grinder)
•1 tube tomato paste (4 1/2 ounces)
•1 cup whole milk
•1 cup dry white wine

1/2 cup parsley (leaves chopped)
•salt and freshly ground black pepper (to taste)

directions

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until melted. Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5-7 minutes. Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Season with salt and pepper. Cook for 10-15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. Add the tomato paste and cook it in the fat for 2-3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced. Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2-3 hours. Season bolognese with salt and pepper to taste. Add parsley and stir to combine.
2For the Pasta: roll out pasta dough to the thinnest setting on a pasta machine. Cut pasta dough in 8-inch long pieces. Loosely roll dough into a tube. Using a sharp knife, cut pasta into 3/4 to 1-inch wide strips. Unroll the pasta and place in small bundles.
3Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the pasta and cook for 5 minutes. Drain the pasta and add to the Bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.
4Tips:
– Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
– If you don’t go to the butcher, finely chop the pancetta or pulse in food processor.

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