Faux-Lognese with Pappardelle Recipe

Name: Faux-Lognese with Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces pappardelle or other wide noodles; 1 tablespoon extra-virgin olive oil; 1 slice pancetta, finely chopped (or substitute bacon); 1 shallot lobe, finely chopped; 1 small carrot, finely chopped; 1 small celery stalk, finely chopped; 1/2 cup Yucatan-Style Slow-Roasted Pork (page 66), chopped; 1/4 cup dry white wine; 1/4 cup canned crushed tomatoes; 2 to 3 tablespoons whole milk, plus more as needed; Kosher or sea salt; Freshly ground black pepper; Freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 ounces pappardelle or other wide noodles
1 tablespoon extra-virgin olive oil
1 slice pancetta, finely chopped (or substitute bacon)
1 shallot lobe, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1/2 cup Yucatan-Style Slow-Roasted Pork (page 66), chopped
1/4 cup dry white wine
1/4 cup canned crushed tomatoes
2 to 3 tablespoons whole milk, plus more as needed
Kosher or sea salt
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese

1
Bring a 2-quart pot of salted water to a boil.
2
Add the pasta, stir a few times to keep it from sticking, and cook according to the package instructions, until just al dente.
3
While the water is heating and the pasta is cooking, pour the olive oil into a medium heavy skillet over medium heat.
4
When the oil starts to shimmer, add the pancetta, shallot, carrot, and celery and cook, stirring frequently, until it just starts to brown in spots, 6 to 8 minutes.
5
Add the pork, using a wooden spoon to stir it in and break it up as it cooks.
6
Stir in the wine, cook for a minute or two until it is incorporated, then add the tomatoes and 2 tablespoons of the milk.
7
Cook for another couple of minutes, and add more milk if needed to keep the sauce loose.
8
Taste and season with salt and pepper.
9
Decrease the heat to low and cover to keep the sauce warm while the pasta finishes cooking.
10
When the pasta is ready, use tongs or a strainer to scoop it out of the water, holding it above the pot to drain off excess water, and plop it into the sauce in the pan.
11
Toss it to combine, then transfer it to a bowl, sprinkle the cheese on top, and eat.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ounces pappardelle or other wide noodles, 1 tablespoon extra-virgin olive oil, 1 slice pancetta, finely chopped (or substitute bacon), 1 shallot lobe, finely chopped, and more.

Yes, Faux-Lognese with Pappardelle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Faux-Lognese with Pappardelle

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