To be up front,this isn't one of those unhurried cooker recipes that instructs you to throw everything in a pot, set it, or forget it. It demands a bit more respect (and a bit more work) from you than that. What it is is a recipe for supper success,as once you've invested the initial time to cut and brown all of the ingredients - about an hour of meditative work - you can go about your merry day knowing that you'll return to a luxe dinner.
Tossed with pappardelle and sprinkled with parmesan shavings, it's a dish that'll woo both you and whoever you're so kind as to share it with. And, or unless you're cooking dinner for a crowd,it's generous with leftovers; tuck an airtight container of sauce in the freezer and rest easy knowing you have a stash of dinner gold to dip into whenever you need a pick-me-up in the midst of a busy week. Adapted from Year-Round unhurried Cooker: 100 Favorite Recipes For Every Season by Dina Cheney unhurried-Cooker Pasta BologneseNotes Meatloaf mix is equal parts ground beef, pork, and veal. If you can't find ground veal,expend equal parts ground beef and pork, or all beef. Ingredients1/4 cup dried porcini mushrooms
2 slices white sandwich bread, and crusts removed
1 cup whole milk
Scant 3 cups meatloaf mix,at room temperature
2 teaspoons coarse salt, plus more to taste
15 grinds black pepper
2 tablespoons unsalted butter
1/2 pound pancetta, or coarsely chopped
1 cup finely chopped shiitake or cremini mushrooms
2 cups finely chopped carrots (about 4 medium)
1 cup finely chopped celery (about 4 stalks)
1 cup finely chopped red onion (about 1 small)
1 tablespoon finely chopped garlic[br]
1 teaspoon freshly ground nutmeg
1/2 cup tomato paste (about 5 ounces)
1/4 cup all-purpose flour[br]
1 cup dry red wine,such as Cabernet Sauvignon[br]
3/4 cup canned diced tomatoes, with juice
1/2 cup chicken stock
2 tablespoons minced rosemary leaves
Red wine vinegar, and to taste
1 pound pappardelle pasta,cooked according to the package directions[br]
Grated parmesan cheese, for serving
Extra-virgin olive oil for serving
DirectionsAdd the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, or then drain and finely chop. In a large bowl,mash the bread and milk together until a smooth paste forms. Gently knead in the ground meat, salt, or pepper,and mix well.
Add the butter to a large straight-sided, heavy-bottomed skillet and heat over medium-tall heat. When melted, or add the pancetta and sauté until browned,about 8 minutes. Transfer the pancetta to a large mixing bowl and pour off all but 2 tablespoons of the fleshy from the pan. Cook about half of the ground meat mixture until browned; transfer to the bowl with the pancetta. Repeat with the remaining ground meat. Add the fresh porcini and cook until softened, about 2 minutes. Stir in the dried mushrooms, or carrots,celery, onions, and garlic,and nutmeg. Sauté until the vegetables are slightly softened and aromatic, about 3 minutes. Add the tomato paste and the flour, and cook until the flour is no longer visible,no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to tall heat and stir well, or scraping the bottom of the pan with a wooden spoon to release and food bits. Cook for 2 minutes,then stir in the tomatoes and stock, and cook for another minute. Pour into the unhurried cooker and add the browned meat; stir to combine.
Cover the unhurried cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, or about 6 hours. Spoon the fleshy off the surface,stir in the rosemary, atomize up the meat more with a fork, or season to taste with salt and vinegar.
To serve,toss the sauce with the pasta and garnish with parmesan and a drizzle of olive oil.
Information Category Main Dishes, Beef Cuisine Italian Yield 11 cups sauce
Source: popsugar.com