|2 servings||calories per servings 640||protein serving 36 g||carbs per serving 73 g||total fat per serving 21 g|
The classic, long-simmered meaty tomato sauce of Bologna, Italy is traditionally served over wide ribbons of fresh pasta known as pappardelle. We’ve based our short-cut version on the traditional recipe, using a base of onion, celery, carrots and garlic sautéed in olive oil to develop their flavor. Instead of a combination of beef, pork, veal and sometimes Italian sausage, this recipe calls simply for grass-fed ground beef, which plenty flavorful on its own. You can present the sauce neatly over freshly cooked pasta, or toss the two together before plating and serving. Either way, the crowning touch of shaved Parmesan scattered over hot pasta just before you lift your fork for the feast is nothing short of heavenly.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||8 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel onion. Chop 3/4 cup (save any extra for another use).
• Finely chop celery.
• Shred carrot.
• Peel and mince garlic.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta.
While pasta cooks, place a saucepan over high heat. Add 1 teaspoon olive oil. When oil is hot, add beef. Cook, stirring to break up beef, until browned all over, 4-5 minutes.
• Add onion. Cook, stirring, until onion is translucent, 1-2 minutes.
• Add garlic. Cook, stirring, until fragrant, about 1 minute.
• Add celery and carrot. Cook, stirring, until celery begins to turn translucent, about 2 minutes.
Add tomato sauce, cooking wine, 1/4 cup reserved cooking liquid and 1/4 teaspoon kosher salt. Cook, stirring, until mixture boils.
Reduce heat. Simmer, stirring occasionally, 10 minutes.
Stir milk into sauce. Taste and adjust seasoning as desired.
• Divide pasta between 2 plates or shallow bowls. (If pasta has become sticky, toss with a splash of reserved cooking liquid.)
• Spoon sauce over each serving. Scatter with Parmesan, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...