Asian Pappardelle Bolognese
Remember when you were in 7th grade and you thought of the BEST comeback to say to that one queen bee bitch but not until, like, four hours later? Yeah. Timing really is everything.
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That’s kinda what happened with this Asian Pappardelle Bolognese. I styled and snapped this pic, ran out the door to sit in a super-fun hour long school pickup line and after I returned I decided that copious amounts of grated Parmesan was exactly what this dish needed. So just like those missed opportunities in 7th grade, even though the parm isn’t photographed, I’m gonna need to to pretend that it actually happened.
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As the weather changes, so does my diet. The crisp, light salads of summer turn into the warm, filling sauces of fall. The bikinis also turn into the oversized sweaters so the shift is convenient on many levels.
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This dish got 8 👍🏼 from my fam. 1) bc it’s got Asian flavors 2) bc it’s a carby pasta and 3) bc it’s freaking delicious. My daughter said it was possibly the best pasta I’ve ever made. Good thing she praised it, because obviously I didn’t have a comeback ready for her.
STEP BY STEP PICTURES:
Asian Pappardelle Bolognese
Ingredients:
- 2 tablespoons olive or avocado oil
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 2 ounces mushrooms, any kind, finely chopped (about 1 cup)
- 5 garlic cloves, minced
- 2 tablespoons pureed ginger (I like People’s Organic or Gourmet Garden)
- 2 tablespoons tomato paste
- 1 pound ground pork
- 1 cup coconut aminos
- 3 tablespoons sake or white wine
- ½ tablespoon fish sauce (optional)
- ¼ cup coconut milk (optional)
- 1 tablespoon sesame oil (optional)
- 1 lb pappardelle pasta
- grated parmesan cheese - don't skimp!
- sesame seeds
- scallions, thinly sliced
Instructions:
- Place a large dutch oven on medium heat and add 2 tablespoons of any high heat oil. Add the onion, carrot & celery to the pot and cook until soft and translucent, about 3 - 5 minutes. Add the mushrooms and cook another 3 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning.
- Return heat to medium-high and add the ground pork. Break up the meat using a rubber spatula, tossing occasionally until it begins to browned and is cooked through. Pour in the coconut aminos and sake and let bubble away until the liquid reduces down to a syrupy glaze, about 10 minutes.
- Stir in the fish sauce, coconut milk and sesame oil and keep at a very low simmer until the pasta is ready.
- Prepare the pasta according to package instructions and drain, saving about ¼ cup of the pasta cooking liquid for later.
- To serve, mix the cooked pappardelle into the bolognese and coat well. You can pour up to ¼ cup of the pasta cooking liquid into the sauce, if desired. This will loosen it up a bit, and the starch in the water helps the sauce stick to the noodles.
- Serve topped with minced scallions, toasted sesame seeds and a copious amount of grated parmesan. And no, it’s not weird to use parmesan on an asian dish at all. TRUST.