White Bolognese with Pappardelle

Name: White Bolognese with Pappardelle
Yield: 4 to 6
Ingredients: 12 oz (375 g) pappardelle; 3 tbsp (45 mL) Canadian butter; 1 small onion; diced; 2 stalks celery; diced; 1/2 cup (125 mL) diced carrots; 1/2 lb (250 g) brown mushrooms; sliced; 3 cloves garlic; minced; 1/2 lb (250 g) lean ground pork; 2 slices prosciutto; finely chopped; 1/2 cup (125 mL) dry white wine; 1 cup (250 mL) Canadian whipping cream; 35%; 2 sprigs fresh rosemary; 2 tbsp (30 mL) chopped fresh sage; 1/2 tsp (2 mL) red chili flakes; 2 tsp (10 mL) salt; 2 tsp (10 mL) pepper; 1 tbsp (15 mL) all-purpose flour; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 2 tbsp (30 mL) chopped fresh parsley; divided

Creamy and delicious, this tomato-free Bolognese sauce with ground pork and mushrooms is flavourful and very satisfying.

Prep: 35 minutes
Cooking: 1 hour

Yields 4 to 6

Ingredients

12 oz (375 g) pappardelle
3 tbsp (45 mL) Canadian butter
1 small onion, diced
2 stalks celery, diced
1/2 cup (125 mL) diced carrots
1/2 lb (250 g) brown mushrooms, sliced
3 cloves garlic, minced
1/2 lb (250 g) lean ground pork
2 slices prosciutto, finely chopped
1/2 cup (125 mL) dry white wine
1 cup (250 mL) Canadian whipping cream, 35%
2 sprigs fresh rosemary
2 tbsp (30 mL) chopped fresh sage
1/2 tsp (2 mL) red chili flakes
2 tsp (10 mL) salt
2 tsp (10 mL) pepper
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) grated Canadian Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley, divided

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Preparation

Melt butter in large skillet set over medium-high heat; cook onion, celery, carrots, mushrooms and garlic for 3 to 5 minutes or until vegetables are softened.

Add pork and prosciutto; cook for 8 to 10 minutes or until starting to brown.

Stir in wine; bring to boil. Cook for 3 to 5 minutes or until most of the wine has evaporated. Stir in broth, Canadian cream, rosemary, sage and chili flakes; return to boil. Season with salt and pepper.

Sprinkle flour over top; reduce heat to medium-low. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened. Remove rosemary sprigs.

Meanwhile, cook pasta according to package directions; drain and set aside.

Toss pasta with sauce. Toss with Canadian Parmesan cheese and 1 tbsp (15 mL) parsley. Sprinkle remaining parsley over top.