• Original Creations

    Paccheri Alla Bolognese

    August 23, 2018 /

    Recently, Rob and I attended a family “1st Birthday” celebration, which was held for the first born son of an Italian family, so naturally, they went ALL OUT– especially on the food. One of the stations included pasta imported from Italy and when the food far outnumbered the guests (as usual), we were left to take home leftover bags of uncooked artisanal pastas. For a couple of months, the pasta sat untouched on the shelf of our pantry, haunting me as I tried to determine the type of sauce that would compliment the uniquely shaped noodles. Lo and behold, Paccheri Alla Bolognese was born. 

    The large, flat, tubular shaped pasta pairs beautifully with the rich, meaty ragu, and while admittedly, I tend to stay away from heavy pasta dishes, this one was definitely worth indulging! 

    Bolognese is such a simple sauce that is much less intimidating to make than you might think at first glance. With just a few simple ingredients and techniques, you’ll be on your way to a delicious dinner in no time! 

    Paccheri Alla Bolognese
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    Ingredients
    1. 1 LB Pasta (your choice)
    2. 1 Can Imported Whole Peeled Plum Tomatoes
    3. 3 TBSP Tomato Paste
    4. 4 Cloves Fresh Garlic- Minced
    5. 2 TBSP Butter
    6. 2 Slices of Prosciutto Di Parma (cut into small pieces)
    7. 1 Small Package of "Meatloaf Mix" (Ground Pork, Veal, and Beef)
    8. 1 Yellow Onion- Small Diced
    9. 1 Stalk Celery- Small Diced
    10. 1 Whole Carrot (peeled) or 8 Baby Carrots- Small Diced
    11. 1 Cup- Dry Red Wine
    12. 1 Cup- Chicken Stock
    13. 1 TBSP- Fresh Chopped Parsley
    14. 3 TBSP- Heavy Cream
    15. Salt & Pepper to Taste
    16. 1/4 Cup- Fresh Ricotta (for topping)
    17. 2 TBSP- Fresh Parmesan or Pecorino Romano (for topping)
    BOLOGNESE SAUCE
    1. In a large dutch oven pan over medium heat, melt down butter and add in prosciutto, stirring for 1-2 minutes.
    2. Add in garlic/diced vegetables and combine well, cooking for 7-8 minutes until sweated down. Add in ground meat mixture and break up into tiny pieces with a wooden spoon. Brown meat stirring often for another 10 minutes.
    3. Add red wine, and increase burner to high heat, cooking out the alcohol for another 4-5 minutes until well reduced.
    4. Reduce heat to low, and add tomato sauce/paste, stirring together until well blended.
    5. Add chicken stock and let simmer for another hour, stirring occasionally.
    6. Add fresh parsley, heavy cream, salt, & pepper, and cook for an additional 15-20 minutes.
    7. Serve hot over "al dente" pasta and top with dollop of fresh Ricotta and grated cheese.
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