White Meat Sauce with Pappardelle Recipe

Name: White Meat Sauce with Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a heavy sauce pot over medium-high heat with the EVOO.
2
Add the pancetta and brown for 2 to 3 minutes, then add the meat and lightly brown, 3 to 4 minutes more.
3
Add the carrot, onions, and garlic and season with salt and pepper.
4
Cook for 5 minutes to soften the vegetables, then stir in the spinach and season with nutmeg.
5
Stir in the tomato paste for 1 minute.
6
Add the wine and reduce for 30 seconds, then add the stock and bring to a boil.
7
Add the milk, reduce the heat, and simmer for 10 to 2 minutes.
8
Meanwhile, bring a large pot of water to a boil for the pasta.
9
Salt the water and cook the pasta to al dente.
10
Reserve a little of the starchy cooking water.
11
Drain the pasta and toss with the starchy water, the meat sauce, and some cheese.
12
Toss for at least a full minute to combine.
13
Serve with more grated cheese on top.

1037

kcal

Calories

Fat

108

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 15 ingredients. The key ingredients include: 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, and more.

Yes, White Meat Sauce with Pappardelle falls under the Meat & Poultry 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.

White Meat Sauce with Pappardelle

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