Welcome as we embark on our first Voyage through Cuisine, Italian! Below is the recipe for our pappardelle bolognese. Bonappetit!
Sauce
2 bay leaves
3 whole cloves
2 teaspoons fennel seeds
1½ teaspoons crushed red pepper flakes
¼ teaspoon black peppercorns, plus more freshly ground
1 tablespoon olive oil
1½ teaspoons kosher salt, plus more
½ large onion, finely chopped
½ small bunch thyme
¼ cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers
5 garlic cloves, finely chopped
1 14-ounce can whole tomatoes
⅓ cup red wine
1¼ pounds ground beef chuck (20% fat)
1 pound pork shoulder (Boston butt), ground
1½ cups whole milk
2 tablespoons red wine vinegar
Pasta
12 ounces pappardelle
4 tablespoons (½ stick) unsalted butter
Kosher salt and freshly ground black pepper
3 ounces Pecorino Romano, finely grated (about ¾ cup)
