Pappardelle with White Bolognese by Chef Tony Mantuano

This dish has become a favorite of our Yolan guests, as well as our cooks, who call it ‘heaven sauce,’”

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large saucepan or Dutch oven over medium high heat. Add the extra virgin olive oil. After 1 minute, add all the meat and cook for 3 to 4 minutes, breaking up the meat. Add the onion, carrot and celery and cook for 3 minutes. Add the Calabrian chilis. Continue to cook and brown well, for about 2 minutes. Season with salt and pepper

Step 2

Add the white wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan. Add the stock, and the milk. When it comes to a simmer, lower the heat to medium. Add the Parmigiano-Reggiano rinds and stir to combine

Step 3

Meanwhile, with some cheese cloth, make a sachet with the thyme sprigs, bay leaf and peppercorns. Add it to the sauce

Step 4

Continue to cook the sauce, stirring occasionally, for 45 minutes to 1 hour, or until the sauce is reduced by a quarter. Taste and season with salt and pepper, if needed

Step 5

Bring a large pot of salted water to a boil. Add the pasta to the water, stir, and cook until al dente, about 3 minutes less than what the box advises. Retain ½ cup of the cooking water and set aside. Drain the pasta

Step 6

Add the pasta to the sauce, then add the butter, and the pasta water. Cook for 2 minutes, stirring gently to combine

Step 7

Transfer the pasta to a large, warm platter. Top with Parmigiano-Reggiano cheese. Serve immediately

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