Recipe: Bolognese Sauce and Pappardelle Bolognese

PAPPARDELLE BOLOGNESE
Servings: 6

Using the Bolognese Sauce recipe as a base, this pasta dish only requires heating the sauce with cheeses and cooking the pasta. A flavorful dinner that can be served with tossed greens and a good crusty bread.

4 cups Bolognese Sauce (recipe follows)
12 oz fresh OR refrigerated ribbon pasta, such as pappardelle or fettuccine pasta
1 teaspoon dried Italian seasoning, crushed (optional)
1/4 cup part-skim ricotta cheese
1/2 cup shredded Parmigiano Reggiano cheese
Torn fresh basil leaves (optional)

Cook pasta according to package directions; drain well. Transfer pasta to large pasta bowl.

Meanwhile, bring sauce and Italian seasoning, if desired, to a simmer. Stir in ricotta cheese. Pour sauce over pasta; toss until combined. Sprinkle with Parmigiano Reggiano cheese. Garnish with basil and serve with additional Parmigiano Reggiano, if desired.

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BOLOGNESE SAUCE
Makes about 8 cups

1 pound ground pork
1 pound lean ground beef
3 tablespoons extra-virgin olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, finely chopped
5 cloves garlic, minced (2 1/2 teaspoons)
1 cup dry white wine, such as Pinot Grigio
2 cans (28-oz each) peeled whole tomatoes, drained and crushed
4 cups chicken stock OR canned low-sodium chicken broth
1 cup milk
Kosher OR coarse salt, to taste
Freshly ground black pepper, to taste

Heat oil in small Dutch oven. Add celery, carrots, onion and garlic. Cook over medium heat, stirring occasionally, for 10-12 minutes or until vegetables are tender.

Add pork and beef. Brown over medium-high heat for 6-8 minutes or until pork and beef are no longer pink, breaking meat into small crumbles. Remove Dutch oven from heat. Spoon drippings from meat mixture; discard drippings.

Add wine. Return Dutch oven to heat. Bring to boil. Reduce heat; simmer, uncovered, until the wine has evaporated.

Add the tomatoes and stock. Season to taste with salt and pepper. Bring to boil. Reduce heat. Gently simmer over medium-low heat, stirring occasionally, for 1 1/2 to 1 3/4 hours or until thickened.

Add milk. Continue to gently simmer for 20-30 minutes or until thickened. Transfer sauce equally to 2 containers.

To store, cover and refrigerate for 3-4 days or freeze for 2-3 months.

To serve, finish preparing sauce as directed below.

Serving Suggestions:
This sauce is used in the Pappardelle Bolognese recipe. Store in 4-cup capacity containers. Good to make up before hand for a quick dinner later. It can be made ahead of time and stored in the refrigerator for 3-4 days or can be stored in the freezer for 2-3 months.

From: Tyler Florence
Source: National Pork Board