Pappardelle With Sausage Fennel Seed Bolognese Recipes
SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
- Reheat over medium heat and stir in the milk, cooking until well incorporated.
- Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
- Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.
PAPPARDELLE WITH BOLOGNESE SAUCE
Steps:
- Roll out, not too thin: 1 recipe Fresh Pasta (page 89).
- Cut into 3/4-inch-wide noodles. Toss the noodles with extra flour and lay them out on a plate or baking sheet, cover them with a towel, and refrigerate until ready to use.
- Bring a large pot of salted water to a boil.
- Grate: 2 to 3 ounces Parmesan (about 1/2 cup).
- In a small saucepan over low heat, warm: 2 cups Bolognese Sauce (page 227).
- Cook the noodles in the boiling water for 3 or 4 minutes, until al dente. While the noodles are cooking, melt in a large sauté pan: 2 to 3 tablespoons butter.
- Turn off the heat. Drain the noodles, reserving a small amount of the hot pasta water. Put the noodles into the warm pan with the butter and toss with two thirds of the grated cheese and: Salt.
- Moisten with a bit of the pasta water if needed. Divide the noodles among 4 pasta bowls or place on a warm platter. Spoon the sauce over the noodles. Sprinkle with the rest of the cheese and: 1 tablespoon chopped parsley.
- Serve immediately.
- Variations
- Add about half the Bolognese sauce when you toss the noodles with the butter and two thirds of the cheese, and spoon over the rest when you plate the noodles, as above.
- For the Bolognese sauce, substitute Mushroom Ragù (page 228).
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