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
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

[rebelmouse-proxy-image https://media.rbl.ms/image?u=%2Fwp-content%2Fuploads%2F2022%2F08%2FInstant-Pot-Maple-and-Brown-Sugar-Pork-Tenderloin-Recipe.jpg&ho=https%3A%2F%2Fwww.sixsistersstuff.com&s=266&h=90b3b690d1acf73fdc0f851c0cc141b24abf70255448b606ec5f1261758211a2&size=980x&c=1506557964 crop_info="%7B%22image%22%3A%20%22https%3A//media.rbl.ms/image%3Fu%3D%252Fwp-content%252Fuploads%252F2022%252F08%252FInstant-Pot-Maple-and-Brown-Sugar-Pork-Tenderloin-Recipe.jpg%26ho%3Dhttps%253A%252F%252Fwww.sixsistersstuff.com%26s%3D266%26h%3D90b3b690d1acf73fdc0f851c0cc141b24abf70255448b606ec5f1261758211a2%26size%3D980x%26c%3D1506557964%22%7D" expand=1]

Maple and Brown Sugar give are the perfect combination for this easy Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe! Want to try this recipe in the Slow Cooker? You can find the directions HERE! We like to serve this tenderloin with these Slow Cooker Creamy Mashed Potatoes, this Oven Roasted Green Beans Recipe ...

The post Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe appeared first on Six Sisters' Stuff.