Chef Sean Gates from Asti Cafe, located at 411 N Salina Street in Syracuse, shares their recipe for Pappardelle Bolognese.
1 lb ground beef
1/2 lb ground veal
1/2 lb ground sausage
8 garlic cloves
1 1/2 white onion diced
1/2 cup pancetta diced
1 cup green peas
1 cup grape tomatoes
2 jars marinara sauce
6 oz ricotta
1 quart heavy cream
2 oz fresh basil
2 oz fresh Italian parsley
1 package pappardelle
Brown all proteins together until lightly browned. Strain to remove all grease.
Add pancetta to pot, cook on a medium heat for 3 – 4 minutes, or until golden brown. Add onions and cook for another 3 – 4 minutes. Once onions have started to caramelize, add the garlic and simmer for another 5 minutes.
Add the proteins back to the pot. Slowly bringing up to temperature.
Add the two jars of marinara sauce. Bring to a slow simmer. Once the sauce has fully simmered for 5 minutes, add the quart of heavy cream.
Add the peas and grape tomatoes, fresh herbs and stir for another 5 – 8 minutes.
The final step is to add the ricotta just before serving. Add salt and pepper to taste.
Next, to make the pasta, bring a pot of water with a pinch of salt and one tablespoon of olive oil to a boil.
Add the pasta, continually stirring so the pasta doesn’t stick together.
Cool time is around 5 minutes. Do not rinse, just drain.
Once pasta is done, add to the pot. Mix and serve.
More About Asti Cafe
For the entire month of March, if you mention that you saw Asti Cafe on Bridge Street, you will be given 15% off your lunch meal. Also, they are updating their lunch menu with more salads, Panini’s and flatbread added to the menu.
Asti Cafe is open Monday through Thursday 11:30am to 9pm, Friday 11:30am to 10pm, and Saturday 12pm to 10pm. Asti Cafe is closed on Sunday’s. For more information, call (315) 478 – 1039 or visit asticaffe.com