Ingredients
1 Package
Carando Toscano Ground Sausage
1 Package
1 Pound
Pappardelle Pasta
1 Pound
1
Large Fennel Bulb, Diced
1
1/2 Head
Celery, Diced
1/2 Head
1
Large Yellow Onion, Diced
1
5 Cloves
Fresh Garlic, Minced
5 Cloves
1 Cup
White Wine
1 Cup
2 Cups
Chicken Stock
2 Cups
6 Tbsps.
Unsalted Butter
6 Tbsps.
1/4 Cup
Fresh Basil, Minced
1/4 Cup
1/4 Cup
Italian Parsley, Minced
1/4 Cup
1/2 Cup
Parmesan Cheese, Grated
1/2 Cup
Directions
Brown the sausage over medium-high heat in a large, heavy pan.
Add the fennel, celery, onion, and garlic to the pan and cook until just tender.
Deglaze with the wine, add the stock, and reduce by half.
Bring a large pot of water to a rolling boil.
Boil the pasta until al dente.
Drain the pasta, reserving about 2 cups of the pasta water.
Return the pasta to the pot, add the Bolognese sauce, and bring to a boil.
Add the butter, cheese, and enough pasta water to make it a little saucy, stirring constantly.
Transfer to a platter, garnish with the basil and parsley, and serve immediately.
Life is Delicious. Savor It.
