It is a meat lovers Ragù
with pappardelle, giant, ribbon-like pasta.
In the pot already, I have in our big dutch oven,
a couple of turns in the pan of E.V.O.O.,
a couple table spoons of butter,
to that, we added beef, pork, and veal essentially,
but the pork I chose was a half a pound
of sweet Italian sausage with fennel.
Then we're going to season it up with a little
salt and pepper, I like white pepper in this sauce.
To sweeten this sauce, I'm going to add one carrot.
I'm just going to grate it right into the pot.
Okay, so garlic, carrot to make it sweet,
a little hint of nutmeg,
and some shallot, or finely chopped onion.
So I'm running my knife through,
all I did was stack up a few fat leaves of fresh sage,
I'm running my knife through the sage,
and I'm going to get that down into our mixture
with our meats and our sweet sausage.
Lauren, can you salt the water
and drop the pappardelle?
This is a three meat sauce,
it's beef, pork, and veal, but the pork I used was
half a pound of sweet Italian sausage with fennel.
We have salt, white pepper, lots of sage,
lots of garlic, a hint of nutmeg.
Now we're going to add our tomato paste.
Always buy tomato paste in a tube,
so you can pop it in the fridge.
When you buy it in cans,
you hae to scoop it out of the can and change containers,
it rots, it gets moldy, tubes much easier.
So, we're going to squirt in a couple of
tablespoons of the tomato paste,
then we're going to add in the acidity.
We're going to add in some white wine.
And now, we're going to add some chicken stock,
so it has a slow cooked flavor to it,
or beef stock, whatever you have in the pantry,
and then we're going to add in a jar of passata.
Passata is tomato puree. The tomatoes are never cooked,
its made from fresh tomatoes.
They're simply peeled and ground,
so one bottle of passata, or two cups.
And then you can swish a little of the stock
around in there and try and get the last of your bottle,
throw that down in the pot.
Now, the secret to a delicious sauce,
or an Italian soup, I think is when you go shopping for your
parmigiano cheese, always make sure you buy
a piece with the rind.
The rinds I keep in the freezer, I drop them into the sauce,
the whole sauce tastes like cheese. Delicious.
In Italy, if you're making a proper Bolognese,
you stir in a cup of milk to the heavy meat sauces,
and it makes the sauce very rich and luxurious,
and it hangs out on your tongue and it cooks into the sauce,
but we're not adding milk or cream to this sauce
because of the big finish.
Should I tell them about the big finish?
Ehh.
The big finish is once you put it in the middle
of the pasta bowl, which is why this is her favorite,
you add to the middle of the pasta bowl,
a giant blob of Burrata.
Drain, drain, drain.
Shaky, shaky, shaky.
Back into the hot pot.
The magic salty, starchy water,
and my mom used to do it just this way.
The mug went right into the sauce pot,
the cheese goes on the pasta with the starchy water,
the fat goes into the pot,
either the butter or the fancy olive oil,
the good E.V.O.O.
The good one. The good bottle.
The good fancy stuff.
And then the meat sauce, in this case,
all goes in there.
Then we do this, we marry by stirring, stirring, stirring,
and coating, coating, coating,
and this is where it's continuing to cook,
so you don't want it to be too soft, right?
Okay, then we pour it into the dish,
(audience claps)
You're gonna freak out.
Are you ready?
Here it comes.
You ready?
Ohhhh! (laughs)
Oh my god!
And a little parsley,
so it looks like the Italian flag,
a little more cheese.
Oh my god!
What?!
Amazing.
(audience cheers)
(twinkling sound effect)