We made this pasta recipe from The New York Times for Rigatoni With White Bolognese. It is very unusual in that it doesn't use tomatoes. It was very good. I liked it!
Rigatoni With White Bolognese
New York Times
White Bolognese, a meat sauce made without tomato, is a
variation you rarely see in America.
Ingredients
Extra
virgin olive oil
½ sweet onion, peeled and finely
chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Freshly
ground black pepper
1 pound mild Italian pork sausage
meat, removed from casings
1 pound ground beef (not lean)
1-½ cups dry Italian white wine
1 cube beef bouillon dissolved
in 2 cups simmering water
1-½ ounces dried porcini
mushroomsrehydrated in 3 cups lukewarm water
⅓ cup heavy cream
1 pound rigatoni
¾ cup freshly
grated Parmigiano-Reggiano cheese
Preparation
1. Add
enough oil to a large, deep sauté pan to coat the base and place over
medium-high heat. When the oil shimmers, add the onion, carrots and celery and
sauté until glassy and just tender, about 5 minutes. Season lightly with salt
and pepper. Add the sausage and beef to the pan, breaking it into walnut-size
pieces, and brown well.
2. Pour
in the wine and keep at a rapid simmer until the pan is almost dry. Then pour
in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently,
uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile,
chop the rehydrated porcini into small pieces, reserving the liquid.
3. Bring
a large pot of salted water to a boil. Add mushroom liquid to the sauce to
cover the meat halfway (about 1 cup) along with the porcini and continue
simmering until the sauce is loose but not soupy, about 10 minutes. Taste and
adjust salt and pepper; it should be highly seasoned. When the consistency is
right, fold the cream in. Remove from the heat and cover.
4. When
the pasta water is at a full boil, add the rigatoni and cook until still firm,
but not hard, in the center. When the pasta is almost done, scoop out 1 cup of
pasta water and reserve. Drain the pasta and then return it to the pot. Pour
the pasta sauce on top and fold in with a wooden spoon. The pasta should not be
dry. Add a little pasta water or mushroom liquid to loosen it. (It will
continue to soak up sauce on the way to the table.) Serve in one large bowl or
in individual bowls, passing the cheese at the table.
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