Рецепт Pappardelle Bolognese
Pappardelle Bolognese
Toy Party, a huge holiday charity event in Atlanta, provides tens of thousands of Christmas gifts to underpriviledged children in the metropolitan area. Your heart warms when you walk into the venue in the AmericasMart Building and see mountains of toys that will undoubtably produce smiles on the faces of many children on Christmas morning. Each of the thousands of guests bring gifts as admission to the party.
Sunday night, we ventured out into the frigid cold to attend the event with our besties, Bruce and Felix. Toy Party always proves to be one of the best social events of the season and a great opportunity to visit with acquaintances that you haven’t seen all year. After a couple of hours of schmoozing with friends and acquaintances, we opted for a quiet dinner at home.
Anticipating a hungry crew on a cold Sunday night, I made a big pot of Bolognese sauce. Because this meat sauce is somewhat heavy, it requires a substantial pasta to serve with it and pappardelle makes the perfect companion. For my version of Bolognese, I use a combination of beef, pork, and veal.
We brought a fun Sunday night to a conclusion with a roaring fire in the fireplace, great friends, free-flowing red wine, and a huge plate of pasta. It was a good Sunday night.
Pappardelle Bolognese
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 slices of bacon, chopped
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced carrots
- 6 cloves garlic, minced
- 1 28-ounce can whole tomatoes
- 2 cups milk
- 1 cup white wine
- 1 pound ground pork
- 1 pound ground beef
- 1 pound ground veal
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 pound of pappardelle pasta
- Parmagiano Reggiano cheese
- Fresh flat-leaf parsley, chopped
Instructions
1. Heat olive oil in a large Dutch oven over medium high heat. Brown chopped bacon for 4 to 5 minutes. Add onion, celery, carrots, and garlic. Cook for 4 go 5 minutes or until onions are translucent.
2. In a separate skillet, brown meats one type at a time and add to onion mixture.
3. Add tomatoes, wine, tomato paste, milk, salt and pepper. Bring to a boil, reduce heat, and simmer for 2 hours.
4. Adjust salt and pepper to taste.
5. Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain pasta and place in a large pasta bowl or on a large platter. Top pasta with sauce and garnish with grated cheese and chopped parsley. Serve immediately.
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http://www.southernboydishes.com/2013/12/13/pappardelle-bolognese/
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