Spicy Sausage Bolognese With Pappardelle
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Olive Oil4 cloves
Garlic (finely chopped)1 small
Carrot (finely chopped)1 small
Onion (finely chopped)1 cup
Red Wine (dry)1 cup
Chicken Stock1 pinch
Ground Cinnamon1
Salt1 cup
Milk450 g
Pasta (pappardelle)Directions:
1
Watch how to make this recipe
2
In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat
3
Add the sausage and brown and crumble
4
Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes
5
Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg
6
Bring the sauce to a bubble
7
Season with salt, and then stir in the basil
8
Simmer gently for about 15 minutes, stirring occasionally
9
Cool the sauce and store for a make-ahead meal
10
Reheat over medium heat and stir in the milk, cooking until well incorporated
11
Heat a large pot of salted water to boil, and then cook the pappardelle to al dente
12
Reserve a cup of the starchy cooking water just before draining the pasta
13
Return the pasta to the drained pot and toss with half of the sauce and some starchy water
14
Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano