2008 Entree Category
Recipe by Shereen Pavlides
Yields 6 Servings
Bolognese is a meat - based sauce originating in Bologna, Italy. Traditionally, this meat sauce is made with red wine, but here the rich bold flavors of chocolate and malt from the Allagash Black Belgian style stout heightens this dish to a whole new level. Perfectly paired with the mild peppery, earthy note of the highly prized chanterelles and finished with a salty bite from the crispy pancetta. Pappardelle is a semolina wide-noodle pasta. It can be found at some supermarkets and specialty markets. Substitute with fettuccine or tagliatelle.
- ¼ pound pancetta, diced
- 1/3 cup small dice onion
- ¼ cup small dice carrot
- 2 minced garlic cloves
- ¾ pound (85% lean) ground beef
- ¾ pound ground pork
- 10 fluid ounces Allagash Black
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- ¼ cup (1/2 stick) unsalted butter
- 2 teaspoon dried basil
- 12 ounce dried pappardelle pasta
- 2 tablespoons blended oil, or substitute canola oil
- ¼ cup (½ stick) unsalted butter
- 2 minced garlic cloves
- 8 ounces chanterelle mushrooms, wiped clean, trimmed, sliced – or substitute white button or crimini mushrooms
- 2 fluid ounces Allagash Black (reserve remaining 13½ ounces for cooking pasta)
- 3 tablespoons fresh basil chiffonade
- In a 6 quart heavy pot over medium heat, add the pancetta and sauté until lightly brown and crisp, about 5 minutes. Remove the pancetta with a slotted spoon and transfer to a paper towel lined plate. Reserve.
- In the same pot over medium-low heat, add the onions and carrots. Sauté until tender (no color), 3 to 4 minutes. Season with salt.
- Add the garlic and sauté until tender and fragrant, 30 seconds to 1 minute.
- Add the ground beef and pork, and turn the heat to high. Season with salt and freshly ground pepper. Sauté and break up the meat with a wooden spoon until the meat loses its raw color, 4 to 5 minutes.
- Add 10 fluid ounces Allagash Black to the ground meat and cook until reduced and almost dry, about 8 minutes.
- Add the crushed tomatoes, diced tomatoes, unsalted butter, dried basil, and season with salt and pepper. Bring to a boil then reduce to medium-low heat for 15 to 20 minutes. Stir periodically.
- In an 8-quart heavy pot bring salted water and the remaining 13½ ounces Allagash Black to a rolling boil. Add the pappardelle. Return to a boil and cook until al dente, 7 to 8 minutes or according to package directions. Strain the pasta reserving some of the pasta water. Use pasta water as needed for thinning the sauce.
- In large sauté pan over medium heat add the oil and unsalted butter. When butter is melted, add the garlic and sauté until tender and fragrant, about 30 seconds.
- Add the chanterelle mushrooms, 2 fluid ounces Allagash Black, and turn the heat up to medium-high. Season with salt and pepper. Sauté until liquid is absorbed and mushrooms are lightly golden, 6 to 7 minutes. Remove from heat and fold into the meat sauce.
- Add pappardelle to meat sauce. Toss.
- Divide Allagash black Bolognese with Chanterelles and Pappardelle among 6 rimmed pasta bowls, top with the reserved pancetta, and garnish with basil.