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Silk Handkerchief Pasta with White Bolognese

For a white Bolognese sauce, use a neutral, dry white wine like Chardonnay. John DeLucie, chef-owner of The Lion and Crown in New York City, shares his recipe for the elegant dish.

Ingredients

  • 1 onion, coarsely chopped
  • 1 bulb fennel, trimmed and coarsely chopped
  • 1/2 bunch celery, trimmed and coarsely chopped
  • 3 parsnips, coarsely chopped
  • 8 cloves garlic, chopped
  • 3 tablespoons duck fat
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground veal
  • 1 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground black pepper
  • 1 (1.5-liter) bottle dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 1 cup milk
  • 1 tablespoon finely chopped fresh sage, plus more for garnish
  • Silk Handkerchief Pasta
  • Extra-virgin olive oil, for drizzling
  • Freshly grated Parmesan cheese, for serving
  • Celery leaves or fresh parsley sprigs, for garnish (optional)

Cook's Note

This recipe makes a generous amount of sauce and can be halved or kept frozen up to 2 months.

Directions

  1. Step 1

    Place onion, fennel, celery, parsnips, and garlic in the bowl of a food processor and pulse until finely chopped; set aside.

  2. Step 2

    Heat duck fat in a large high-sided skillet over medium heat. Add pork and veal to skillet, cook until meat is no longer pink, but not browned. Transfer meat to a large mesh sieve placed over a large bowl.

  3. Step 3

    Return strained liquid to skillet and heat over medium heat. Add chopped vegetable mixture and season with red pepper flakes, salt, and pepper. Cook, stirring, until soft and translucent.

  4. Step 4

    Return meat to skillet; stir to combine. Add wine and cook until skillet is almost dry. Add chicken stock and reduce until skillet is almost dry. Add milk and sage and simmer until very thick, about 10 minutes.

  5. Step 5

    Meanwhile, bring a large pot of water to a boil. Generously salt water and add pasta. Cook until al dente, about 2 minutes. Drain, reserving 1 cup pasta water.

  6. Step 6

    Add pasta to skillet with enough reserved pasta water to reach desired consistency; season with pepper and gently toss to coat. Divide evenly among serving bowls; drizzle with olive oil and garnish with freshly grated Parmesan, sage, and parsley sprigs. Serve.

Source
The Martha Stewart Show, January 2012

Reviews (3)

  • 21 Jun, 2012

    This recipe was worth the time and effort. It was absolutely delicious! I use duck fat all the time and hesitated about the vegetables, but in the end, followed chef DeLucie's recipe exactly and was so pleased with the results and the homemade pasta enhanced the dish.

  • 24 Jan, 2012

    Love, Love, Love this recipe. I have several different Bolognese recipes that are staples in my house. This will now be a part of the regular rotation. Very different from short rib or classic recipes and very special. I used Ground meat (20/80) and pork and did not use the duck fat. My husband was skeptical when he saw the unique vegetables, but ended up being the biggest fan. I highly reccomend serving it with fresh or homemade pasta. Such a special dish deserves special pasta.

  • 24 Jan, 2012

    Love, Love, Love this recipe. I have several different Bolognese recipes that are staples in my house. This will now be a part of the regular rotation. Very different from short rib or classic recipes and very special. I used Ground meat (20/80) and pork and did not use the duck fat. My husband was skeptical when he saw the unique vegetables, but ended up being the biggest fan. I highly reccomend serving it with fresh or homemade pasta. Such a special dish deserves special pasta.