Ingredients
- 1 Package Carando Toscano Ground Sausage1 Package
- 1 Pound Pappardelle Pasta1 Pound
- 1 Large Fennel Bulb, Diced1
- 1/2 Head Celery, Diced1/2 Head
- 1 Large Yellow Onion, Diced1
- 5 Cloves Fresh Garlic, Minced5 Cloves
- 1 Cup White Wine1 Cup
- 2 Cups Chicken Stock2 Cups
- 6 Tbsps. Unsalted Butter6 Tbsps.
- 1/4 Cup Fresh Basil, Minced1/4 Cup
- 1/4 Cup Italian Parsley, Minced1/4 Cup
- 1/2 Cup Parmesan Cheese, Grated1/2 Cup
Instructions
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.
