Andrew Carmellini’s Pappardelle With White Bolognese

Ingredients

• 0.3 cup bacon finely chopped
• 1  bay leaves 
• 0.3 cup celery root peeled finely chopped
• 0.3 cup crimini mushrooms white finely chopped
• 1 pinch pepper red crushed
• 0.5 cup wine dry white
• 3 tablespoons olive oil extra virgin 
• 1 small garlic clove minced
• 0.5 pound ground pork 
• 1 pound ground veal 
• 1.3 cups half and half 
• 2 servings pepper black freshly ground
• 1 cup chicken stock low-sodium
• 1 pinch nutmeg freshly grated
• 1 cup onion finely chopped
• 0.5 pound pappardelle 
• 2 servings parmesan freshly grated for serving
• 1 small rosemary 
• 2  sage 
• 1  thyme leaves 

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2. Add the veal and pork and cook over moderately high heat, stirring occasionally, until most of the liquid has evaporated and the meat is nearly cooked through, 6 to 8 minutes.
3. Add the wine and cook over moderate heat, scraping up any browned bits from the bottom of the casserole, until evaporated, about 3 minutes.
4. Add the half-and-half and chicken stock to the casserole, then stir in the thyme, rosemary, sage, bay leaf, garlic, pink pepper, crushed red pepper, nutmeg and a generous pinch each of salt and black pepper. Bring just to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the sauce has thickened slightly and the meat is very tender, about 2 hours. Meanwhile, in a medium skillet, cook the bacon over moderate heat, stirring, until the fat has rendered, about 5 minutes.
5. Add the onion, mushrooms and celery root and cook, stirring, until the soffritto has softened, about 7 minutes. Stir the soffritto into the
6. Bolognesesauce, cover partially and cook over moderately low heat, stirring occasionally, until the sauce has reduced just slightly, about 25 minutes longer. Discard the thyme, rosemary and bay leaf. Season the
7. Bolognesesauce with salt and black pepper and keep warm over very low heat. In a large pot of salted boiling water, cook the pappardelle until al dente.
8. Drain, reserving 1/4 cup of the cooking water.
9. Add the pasta and cooking water to the
10. Bolognesesauce and toss over moderate heat until the pasta is well coated, about 2 minutes.
11. Transfer the pasta to a large, shallow bowl and serve right away, passing Parmigiano-Reggiano at the table. More pasta recipes for dinner on Food Republic: Paccheri Pasta With Swordfish, Olives, Capers And Mint Recipe Spaghetti With White Puttanesca Recipe Rigatoni With Spicy Salami And Tomato Recipe