Pappardelle Noodles

by on December 21, 2013 » Add the first comment.
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Adapted from Rachel Ray and Bobby Flay

Cynthia and I did not like the dark noodles. To us, it seemed kind of gross. I am putting the recipe in as they showed it here – for us we will eliminate the red wine and replace it with beef stock. The red wine we will serve in a glass on the side. LOL

Bring 1 quart water up to a boil, then add one bottle red wine
Alternate: add one can beef stock
Return to boil
Drop in wide pasta noodles. Pappardelle noodles
Cook pasta until done . About eight minutes

Meanwhile in deep skillet add mirpois vegetables and rosemary and sauté
Add tomato paste
Let tomato paste roast until you can smell it
Start adding pasta water to the pan . Just enough to deglaze

Drop in shredded and chunked meat pieces to vegetables
1/2 cup of pasta sauce to vegetables
Strain pasta
Add to vegetable pot
Plate and top with peccarino or Parmesan cheeses

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