Try this Pappardelle With White Bolognese, Sage And Pecorino recipe, or contribute your own.Suggest a better description
Source: The Today Show
Finely chop the onion, celery, carrots, garlic and pancetta.
In a large pot lightly brown all of the meat. Remove the meat from the pot and absorb any of the fat in the pot. Add the chopped vegetables with half the olive oil and sweat until they are translucent without adding any color. When the vegetables are soft, add the meat and then add the wine. Cook the wine down until it is dry. Add the chicken broth, heavy cream, half of the sage and simmer slowly until about half of the liquid and the meat is tender. Reserve and allow to cool.
Using a small sauce pot, heat the canola oil to 350 degrees and fry the remaining sage leaves. Reserve leaves on absorbent towels for garnish.
Fill a large stock pot with generously salted water and bring to a boil. Cook the pappardelle until al dente.
While the pasta is cooking, bring the Bolognese to a quick simmer in a large sauté pan and then add the pasta when it is done cooking. Finish with the grana cheese and the remaining olive oil.
Plate and shave pecorino cheese on top and garnish with the fried sage leaves.
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|Serving Size: 1 Serving (8322g)|
|Recipe Makes: Servings|
|Calories from Fat: 6346 (76%)|
|Amt Per Serving||% DV|
|Total Fat 705.1g||940 %|
|Saturated Fat 203.4g||1017 %|
|Monounsaturated Fat 357.1g|
|Polyunsanturated Fat 100.7g|
|Cholesterol 1642.6mg||505 %|
|Sodium 22161mg||764 %|
|Potassium 8288.4mg||218 %|
|Total Carbohydrate 91.8g||27 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 78.9g|
|Protein 393.9g||563 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8339
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