The Yolan restaurant is geared towards celebrating refined versions of classic Italian dishes, and among the menu highlights is this Pappardelle with White Bolognese.
Maybe use all ground beef or a mix of ground pork and beef.
Serves 4-6
INGREDIENTS
4 tablespoons extra virgin olive oil
1 lb. ground veal
½ lb. ground pork
¼ lb. cured meat scraps, such as prosciutto, salami, or soppresata, chopped
3 Calabrian chilis (rinsed and dried off if in oil), coarsely chopped
½ sweet onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
2 stalks celery, finely chopped
Sea salt
Freshly ground black pepper
1 ½ cups dry Italian white wine
1 ½ cups veal or chicken stock (preferably low sodium)
1 cup whole milk
¼ lb. Parmigiano Reggiano cheese rinds
3 fresh thyme sprigs
1 bay leaf
1 teaspoon peppercorns
1 lb. pappardelle pasta
2 tablespoons butter, preferably unsalted
¾ cup freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS
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.
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.
Meanwhile, with some cheese cloth, make a sachet with the thyme sprigs, bay leaf and peppercorns. Add it to the sauce.
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.
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.
Add the pasta to the sauce, then add the butter, and the pasta water. Cook for 2 minutes, stirring gently to combine.
Transfer the pasta to a large, warm platter. Top with Parmigiano-Reggiano cheese.
Serve immediately.
