Bolognese Bianco over Gluten-Free Plain Fettuccine
Serving Size: 2-3
Prep Time: 15 Minutes
Cook Time: 1 Hour, 40 Minutes
Total Time: 1 Hour, 55 Minutes
Ingredients:
8-9 oz. Pappardelle's Gluten-Free Plain Fettuccine
4 oz. pancetta, roughly chopped
6 cloves garlic
1-½ lb. ground pork
2 large carrots, diced
1 stalk celery, diced
1 large yellow onion, diced
1 cup dry white wine
3–4 sprigs fresh rosemary
10–12 sprigs fresh thyme
2 bay leaves
1 Parmesan cheese rind
4 cups chicken stock
½ cup heavy cream
½ cup grated Parmesan, plus more for serving
Salt and pepper, to taste
Instructions:
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water, drain and set aside.
- Add pancetta and garlic to a food processor. Pulse to break the mixture down into fine pieces (garlic should disappear into the pancetta fat). Transfer to a large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta fat renders and is golden, about 4-5 minutes.
- Add in pork and cook until browned, about 10 minutes. Remove pork-pancetta from the pot, reserving some of the rendered fat in the oven. Shred pork into bite-sized pieces and set aside.
- Cook carrots, celery, and onion until deeply browned and nearly caramelized, about 15-20 minutes.
- Stir pork-pancetta mixture into vegetables, then slowly pour white wine into the pot. Use a wooden spoon to scrape up any browned bits.
- Add rosemary, thyme, bay leaves, Parmesan rind, and chicken broth. Simmer, stirring occasionally, until sauce is fragrant and reduced, about 45 minutes.
- Once sauce is simmered, remove and discard the herbs, bay leaves, and Parmesan rind. Stir in cream and Parmesan cheese, letting simmer for 5 more minutes.
- Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!
