Unforgettable Pappardelle Bolognese
School is in session, I started a new job, my startup is progressing timely, and my car is thriving in this cold, cold winter.
I believe that hits all of the major bullet points in my life right now. Today, I'm feeling like I have too many irons in the fire. I am slowly trying to figure out whether this is a good or a bad thing. A lot of things have happened within the past two weeks, and as I love to say – give yourself grace. So, I am giving myself grace after weeks of fighting with FAFSA about my student aid and then another week of pleading with my school for additional financial assistance. My new job has been a lot of fun! I work with some really smart and savvy people. I still have a lot to learn.
My only complaint is that I have not worked out how I'm going to incorporate the gym back into my schedule. In the meantime, I have been giving myself all of the free passes at some make-ahead recipes that do not give a flying chimp about the calories. The below recipe makes enough for three meals for me. So flavorful and so straight forward.
Instructions:
1 medium yellow onion, diced
1 medium carrot, minced
1 stalk celery, minced
3 tablespoons olive oil
1 pound ground turkey (or beef 20% fat)
1 cup processo
⅓ cup tomato paste
1 pinch ground nutmeg
2 cups chicken broth
1 pound pappardelle pasta
½ cup freshly grated Parmesan cheese
½ tbs black pepper
salt to taste
Directions:
Heat oil in a large pot over a medium heat, about 3 minutes. Add onion-celery-carrot mixture to the pan and cook until the mixture softens, about 8 minutes.
Use wine to deglaze the pan and release browned pieces from the bottom of the pan. Add the turkey and start breaking apart into tiny chunks with a wooden spoon. Cook until the wine has almost evaporated, about 15 minutes.
Add in tomato paste, salt, and nutmeg. Cook for 5 minutes, making sure to press the paste into the beef and stir around. Pour in chicken broth. Stir together. Reduce heat to low.
Leave uncovered to cook for 30 minutes, or until the sauce is a thick consistency
Cook your pasta separately (following the package instructions for al dente). Transfer the pasta noodles to the sauce pot with about 1 cup of pasta water and mix.
Plate your desired amount and then sprinkle on freshly grated Parmesan cheese. Give it a taste and add salt, if needed.
You are very welcome!
