1 tablespoon finely chopped fresh basil, plus small leaves for serving
½ cup dry Marsala or red wine, such as Chianti
1 cup low-sodium chicken broth
Instructions
1 can (28 ounces) whole peeled tomatoes, drained
and chopped (2 cups)
¼ cup heavy cream
Fresh Pappardelle
1 cup freshly grated Parmigiano-Reggiano, plus
more for serving
Soak mushrooms in warm water 30 minutes; drain,
reserving liquid. Chop mushrooms (you should have
1/3 cup). Melt butter in a Dutch oven or a large,
heavy straight-sided skillet over medium-high
heat. Add pancetta; cook, stirring, until browned
and crisp, about 1 minute. Add onion, carrot,
celery, and garlic. Season with 1 teaspoon salt
and 1/2 teaspoon pepper; cook, stirring
occasionally, until vegetables are softened and
beginning to brown, about 6 minutes. Transfer to a
bowl.
Add 2 tablespoons oil to Dutch oven; heat until
shimmering. Add both meats, increase heat to high,
and cook, stirring occasionally, until browned, 3
to 4 minutes. Return vegetables to Dutch oven with
marjoram, nutmeg, parsley, and basil. Add Marsala
and bring to a boil; cook, scraping up browned
bits, until liquid has almost evaporated, about 1
minute. Add 1/2 cup mushroom liquid and mushrooms,
broth, and tomatoes. Bring to a boil, then reduce
heat to low, cover, and simmer, stirring
occasionally, 1 hour. Stir in cream and cook,
uncovered, stirring occasionally, until reduced
and thickened, 20 to 25 minutes more.
Meanwhile, bring a large pot of salted water to a
boil. Add pasta to boiling water and cook until
floating and tender, about 1 minute. Reserve 1 cup
pasta water, then drain. Transfer pasta to skillet
with sauce. Add 1/2 cup pasta water; toss to
combine and finish cooking, about 30 seconds.
Remove from heat; add cheese and remaining 1/4 cup
oil. Serve with more cheese, oil, pepper, and
basil leaves, if desired.
Originally Submitted
5/27/2024
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