Faux-Lognese with Pappardelle

Name: Faux-Lognese with Pappardelle
Ingredients: 2 ounces pappardelle or other wide noodles; 1 tablespoon extra-virgin olive oil; 1 slice pancetta, finely chopped (or substitute bacon); 1 shallot lobe, finely chopped; 1 small carrot, finely chopped; 1 small celery stalk, finely chopped; 1/2 cup Yucatan-Style Slow-Roasted Pork (page 66), chopped; 1/4 cup dry white wine; 1/4 cup canned crushed tomatoes; 2 to 3 tablespoons whole milk, plus more as needed; Kosher or sea salt; Freshly ground black pepper; Freshly grated Parmigiano-Reggiano cheese

December 14, 2011

True Bolognese sauce takes hours to simmer and deepen. Since the Yucatan-Style Slow-Roasted Pork (page 66) is already deeply flavored from all those hours in the oven, all you need to do is take it on a brief trip to Italy. This makes a very hearty all-inclusive serving for one; you could easily stretch it to serve two by boiling up a little extra pasta and including a salad and some bread on the table.

Cooks' Note

If you don’t have any leftover slow-roasted pork, you can substitute 4 ounces of raw ground pork. Brown it in the skillet before adding the bacon-and-vegetable mixture and proceed with the directions.

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