Creamy and delicious, this tomato-free Bolognese sauce with ground pork and mushrooms is flavourful and very satisfying.
- Prep: 35 minutes
- Cooking: 1 hour
- 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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.LEARN MORE
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.
Substitute tagliatelle or fettuccine for pappardelle if desired.
Nutritional informationPer serving