Pappardelle with Quick Bolognese Sauce
Pappardelle with Quick Bolognese Sauce Peppery pancetta, robust Italian tomatoes and fresh thyme embellish this quick version of the traditionally long cooking
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Cooking tools:
- Microplane
- Pepper mill
- Can opener
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 1 lb. ground beef
- 2 oz. pancetta, finely chopped
- Coarse kosher salt and freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 can (14.5 oz.) whole tomatoes in juice, preferably<br> &nbsp; San Marzano
- 3/4 cup low-sodium chicken broth
- 1 to 2 Tbs. heavy cream
- 1/8 tsp. freshly grated nutmeg
- 12 oz. dried egg pappardelle or fettuccine
- 1 Tbs. minced fresh thyme
- Grated Parmigiano-Reggiano cheese for serving
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