Posts Tagged ‘Chef Frank Bonanno’

Pappardelle with Mushroom Bolognese

Yields 24 servings


2 cups extra-virgin olive oil, divided
3 lbs. ground pork
1 lb. (2 qts.) sliced shiitake mushrooms
1 lb. 4 oz. (2 qts.) sliced cremini mushrooms
1 lb. guanciale or pancetta, minced
Freshly ground black pepper
2 qts. milk
1 lb. 4 oz. finely diced carrot
1 lb. 4 oz. finely chopped celery
1 lb. 4 oz. finely chopped fennel
3 cups minced red onion
12 cloves garlic, sliced
1 qt. red wine
8 lbs. canned diced San Marzano tomatoes
1 lb. chopped fresh basil, divided
¼ cup chopped fresh sage
1 cup heavy cream
6 lbs. fresh pappardelle ribbons
2 lbs. grated Parmigiano-Reggiano cheese


In a large pan, add half of the oil and let it get very hot over high heat. Add the pork and brown. Add the mushrooms and cook, stirring, for 5 minutes. Reduce the heat to medium. Season with salt and pepper, then stir in the milk. Simmer until the liquid is reduced by half.

In a large pot, heat the remaining oil and render the guanciale over medium heat. Add the carrots, celery, fennel, onion, and garlic and sweat until tender. Deglaze with the wine. Simmer until the liquid is reduced by half. Add the tomatoes, half of the basil, the sage, and the cooked pork mixture. Stir and cook until thick and flavorful. Remove from the heat and cool. Stir in the cream. Refrigerate until service.

For each serving, to order: Cook 4 oz. pappardelle in salted boiling water until al dente. Reheat 1 ½ cups Bolognese sauce and stir in the pasta. Plate and garnish with 2 oz. cheese and some of the remaining basil.