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  • Antoinette

Unlike this recipe I'm as Classic as they come!

Love is in the air and Valentines Day is right around the corner! Hard to believe right? Well, no need to go out for dinner this year because I've got you covered! I thought I'd get an early start and make some of my favorite dinner and dessert recipes just for you! So kick back, open the bottle of wine and cuddle up to your loved one! Oh.. and try out my recipes! I promise you'll LOVE them too!

Let's start off with a delicious "Not So Classic" Bolognese Ragu Sauce! It's complicated but I'll explain...

Ragù Alla Bolognese is made from soffritto, meat, and tomatoes. Bolognese calls for very little tomatoes or tomato purée, however, I used pretty many tomatoes! Bolognese uses finely chopped meats such as veal and beef and also pancetta. I had pork and beef in mine! No pancetta though! Oh, and in case you didn't know what soffritto means, let me tell you. It's simply a combination of celery, onion and carrots. I had to omit the celery simply because my kids aren't too keen with it. You see where this is going? Pretty much non traditional recipe huh? Sorry, but that's just how it goes! Bolognese calls for white wine. Woo hoo, I added white wine! I drank the red! I also added a bit of Italian spices! So now do you get it? I changed it up just a bit but let me tell you.. it turned out AHHHMAZING!!!

Homemade "Not So Classic" Bolognese Sauce with Pappardelle Pasta



Ingredients

1 tbsp. Olive oil

3 tbsp. butter, divided

1/2 medium yellow onion, diced

1 cup carrots, diced

1/2 pound ground beef

1/2 pound ground pork

1 tsp. Garlic powder

1/2 tsp. nutmeg

1/3 cup dry white wine

1/2 cup whole milk

1 (8 oz) can tomato sauce

1 (12 oz) can diced tomatoes

3 tbsp. tomato paste

1 tsp. dried Italian seasoning

1 bay leaf

1/2 tsp. salt

1/4 tsp. black pepper

1 pound Pappardelle Artisan Pasta

1/4 cup fresh Parmesan cheese, shaved (plus more for serving)

Instructions

Heat oil and 2 tbsp. butter in a large skillet over medium heat. Add onions and carrots. Sauté until carrots soft and onions translucent, about 8-10 minutes. Add beef and pork, breaking up with the back of a spoon, until browned, about 15 minutes. Add garlic powder and nutmeg. Add wine and boil for approx. 1 minute, stirring often and scraping up browned bits. Reduce heat and add milk. Simmer until evaporated, about 6 mins. Add tomato sauce, tomato paste and diced tomatoes, stirring to blend. Reduce heat again to very low and add Italian spices and bay leaf. Gently simmer, stirring occasionally, until flavors come together, and sauce thickens, about 1 hour. Season with salt and pepper.

Bring large pot of salted water to boil. Add pappardelle noodles and cook according to package instructions, al dente, approx. 8-10 mins. Drain the pappardelle and return it to the pot. Toss with remaining butter and then add half of the ragI sauce. Transfer the pasta to bowls, top with the remaining ragù and freshly shaved Parmesan cheese.

Enjoy! 😉

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