Pappardelle alla Bolognese Reale
26
Your typical Bolognese dish contains ground beef and originated from Bologna. In this case, I created this recipe at the Grand Hotel in Rome without the use of ground beef. Rather, I used the flavorings of pancetta and beef stock and added some texture with the porcini mushroom. This turns into a very hardy but elegant dish, filled with a mixture of tastes and perfumes. Nutmeg is included in this sauce, in small quantities nutmeg is a stimulant and an aphrodisiac - amore amore! To get the
4
• 1 lb pappardelle
• 1/2 white onion diced
• 6 cloves garlic chopped
• 4 strips of pancetta sliced julienne
• 4 oz beef stock
• 1 tspn nutmeg
• 6 oz crushed tomatoes
• 4 oz red wine
• 1 tblspn black pepper
• 6 oz dry porcini reconstituted
• 2 oz butter
• 4 oz heavy cream
• 2 oz grated romano
• pinch of salt • 2 tblspn fresh parsley
• 2oz olive oil
• 1/2 white onion diced
• 6 cloves garlic chopped
• 4 strips of pancetta sliced julienne
• 4 oz beef stock
• 1 tspn nutmeg
• 6 oz crushed tomatoes
• 4 oz red wine
• 1 tblspn black pepper
• 6 oz dry porcini reconstituted
• 2 oz butter
• 4 oz heavy cream
• 2 oz grated romano
• pinch of salt • 2 tblspn fresh parsley
• 2oz olive oil
Begin by bringing a pot of water to boil with a pinch of salt
• Take your porcini and soak them in a cup of water
• In a skillet place your olive oil, bacon, onions, and garlic and soften on medium
• After a couple minutes add the red wine
• Add butter
• Simmer a few minutes until the red wine has a syrupy consistency
• Add pappardelle to pot of water ( this will take about 6 minutes to cook)
• At this point add porcini mushrooms and let cook for a couple minutes while stirring
• Add cream, crushed tomatoes, nutmeg and stir for one minute
• Add the beef stock and stir in
• Add the black pepper
• Keep on medium heat for a couple minutes until you see little bubbles popping, add romano to the sauce to tighten
• Now, use your tongs to take the pappardelle from the pot of water and into the skillet
• Toss in the skillet with tongs for a minute until all the pasta is covered with the sauce
• Plate the pasta and garnish with fresh parsley and a sprinkle of romano
Nutritions
Calories
389
Sodium
251mg
10% DV
Fat
26g
40% DV
Protein
9g
18% DV
Carbs
26g
8% DV
Fiber
2g
10% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat17g85%
Polysaturated Fat1g8%
Monosaturated Fat7g48%
Cholesterol87mg29%
Sodium251mg10%
Potassium728mg20%
Protein9g18%
% DAILY VALUE*
Total Carbohydrate
Fiber2g10%
Sugar2g5%
Vitamin A1104IU22%
Vitamin B60.3400000000000001mg17%
Vitamin C9mg15%
Calcium277mg27%
Iron2mg11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.