Eataly Eating: Paparedelle Alla Bolognese

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My best friend, Mallory, finally made it up to New York to visit! Yesterday, we went to Eataly and had some ridiculously delicious pizza. As we were leaving the Italian food haven, we walked past the beautiful fresh pasta display… I was inspired. The icing on the cake was the recipe card for Tagliatelle Alla Bolognese. I grabbed the recipe but skipped picking up the pasta because I had my kitchen aid pasta maker waiting back home. What better dish to make with Mallory than homemade pasta with a simple and tasty Bolognese from one of our favorite places in New York City!
I made some tweaks to the recipe and made hand-cut Paparadelle noodles to accompany the sauce. Mallory helped roll out and cut the pasta- what a champ.

Here is the modified recipe for the sauce- super easy and comes together pretty quickly!

Shopping List:
4 Servings of Tagliatelle (or Paparadelle if you’d like!)
2 tbsp butter
2 tbsp virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1 rib celery, minced
1 tbsp minced garlic
1/4 cup chopped tomatoes
4 ounces ground veal
4 ounces ground pork
4 ounces ground beef
1/4 cup beef stock
1/2 cup white wine
1/4 cup tomato paste
Salt and pepper (to taste)

Directions:
In a heavy Dutch oven or heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion and cook, stirring frequently, garlic and cook, stirring frequently, until softened and fragrant, about 2 minutes more.
Crumble the veal, pork, and beef into the pot. Season with salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes.
Add the wine and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.
Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 30 minutes longer. Taste the sauce, adjust the seasoning of necessary, and remove from the heat.
Toss pasta in sauce and serve with copious amounts of parmesan cheese 😉👌

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3 thoughts on “Eataly Eating: Paparedelle Alla Bolognese

  1. Pingback: Easy and Cheesy: Lasagna Portobello Caps | Pao Says, "Open Wide!"

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