The pappardelle with meat and porcini mushrooms are a refined and flavorful first course. The preparation is very simple; in 30 minutes, you will have a delicious dish. This dish reminds me of my childhood with wild boar meat and freshly picked porcini mushrooms. In this recipe, however, I replaced the wild boar meat with ground pork because it is easier to find at the butcher. For pasta, I used egg pappardelle, but you can use different types of formats, such as rigatoni, tagliatelle, penne, etc. Now you just have to try!!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 21 oz egg pappardelle
- 28 oz ground pork
- 4 porcini mushrooms or 7 oz dried porcini
- 1 carrot
- 1.75 oz celery
- 1 onion
- 1 clove garlic
- 1 leaf bay leaf
- Half glass white wine
- vegetable broth or stock cube as needed
- oil
- salt
- parsley
- chili pepper
- Pan
Steps
First, prepare the vegetable broth.
Clean and chop the vegetables. In the pan, pour a drizzle of oil, heat it, and add the vegetables. Sauté on low heat for a few minutes.
Then add the meat and brown it for 10 minutes.
Increase the heat and deglaze with the wine, add the garlic and bay leaf, then lower the heat and, in the meantime, clean the mushrooms. If you want, you can quickly rinse them under water, then dry, slice, and add them to the meat.
Cook them for 5 minutes.
Remove the garlic and bay leaf. Add the chopped parsley, chili pepper, and pour in 1/2 ladle of broth.
Cover and cook for 15 minutes. At the end, taste and adjust the salt.
Cook the pappardelle until al dente, drain them, and add them to the sauce. Add more broth if needed and mix well.
The pappardelle with meat and porcini mushrooms are ready.
Serve and enjoy them hot. Enjoy your meal!!
Advice
I recommend grinding the meat only once to have a greater texture. If you prefer, you can replace the porcini mushrooms with cardoncelli mushrooms.
