Pappardelle Al Rage Recipe
Recipe By Tasting Table
Tim maslow of ribelle in brookline, ma, stirs mortadella, veal and smoked pork hocks stock for this rich bolognese.
4.6
24 Rating -
Rate
Non Vegdiet
10hr 10minstotal
2hr 2minsPrep
8hr 8minsCook
10hr 10m.total
2hr 2m.Prep
8hr 8m.Cook
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Pappardelle Al Rage Recipe
- As required Smoked stock
- 2 Smoked pork hocks
- 1 pound Raw meat bones
- As required Vegetable scraps
- As required Ragu
- 2 Large stalks celery
- 2 Large red onions
- 1 Medium carrot
- 3/4 cup About extra virgin olive oil, plus more as needed
- 1 pound Ground veal
- 1 pound Ground pork
- 1/2 pound Ground mortadella
- 3 Garlic cloves, very thinly sliced
- 1 Small jalapeno, stemmed, seeded and, finely chopped
- 1 cup Drained and crushed whole canned san marzano tomatoes
- 10.50 cup Dry white wine
- 8 cup Smoke stock
- As required Bouquet garni
- piece Small piece of parmesan rind
- 4 cup Whole milk
- As required Freshly grated parmesan cheese, to taste
- 2 Lemons, quartered and seeded
- 1 pound Fresh pappardelle
- 1 bunch Green kale, stemmed and torn into small pieces
Nutrition
value
value
1673
calories per serving
76 g Fat47 g Protein92 g Carbs6 g FiberOther
Current Totals
- Fat76g
- Protein47g
- Carbs92g
- Fiber6g
MacroNutrients
- Carbs92g
- Protein47g
- Fiber6g
Fats
- Fat76g
Vitamins & Minerals
- Calcium518mg
- Iron5mg
- Vitamin A1459mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9170mcg
- Vitamin B121mcg
- Vitamin C108mg
- Vitamin E9mg
- Copper2mcg
- Magnesium166mg
- Manganese2mg
- Phosphorus636mg
- Selenium46mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tasting Table