Name: White Meat Sauce with Pappardelle
Yield: serves 4
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 1/4 pound pancetta, chopped into fine dice; 1 pound ground veal or ground pork; 1 carrot, finely chopped or grated; 1 onion, finely chopped; 2 large garlic cloves, chopped; Salt and pepper; 1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel; Freshly grated nutmeg, about 1/4 teaspoon; 2 tablespoons tomato paste; 1/2 cup dry white wine; 2 cups chicken stock; 1/2 cup whole milk; 1 pound pappardelle, tagliatelle, or fettuccine pasta; Grated Parmigiano-Reggiano cheese

Recipe information

Yield
serves 4

Ingredients

2 tablespoons EVOO (extra-virgin olive oil)

1/4 pound pancetta, chopped into fine dice

1 pound ground veal or ground pork

1 carrot, finely chopped or grated

1 onion, finely chopped

2 large garlic cloves, chopped

Salt and pepper

1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

Freshly grated nutmeg, about 1/4 teaspoon

2 tablespoons tomato paste

1/2 cup dry white wine

2 cups chicken stock

1/2 cup whole milk

1 pound pappardelle, tagliatelle, or fettuccine pasta

Grated Parmigiano-Reggiano cheese

Preparation

Step 1
Heat a heavy sauce pot over medium-high heat with the EVOO. Add the pancetta and brown for 2 to 3 minutes, then add the meat and lightly brown, 3 to 4 minutes more. Add the carrot, onions, and garlic and season with salt and pepper. Cook for 5 minutes to soften the vegetables, then stir in the spinach and season with nutmeg. Stir in the tomato paste for 1 minute. Add the wine and reduce for 30 seconds, then add the stock and bring to a boil. Add the milk, reduce the heat, and simmer for 10 to 2 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Reserve a little of the starchy cooking water. Drain the pasta and toss with the starchy water, the meat sauce, and some cheese. Toss for at least a full minute to combine. Serve with more grated cheese on top.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes