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Lunchbreak: Bar Toma executive chef Erik Freeberg makes pappardelle bolognese

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Bar Toma
110 E. Pearson
(312) 266-3110

Pappardelle Bolognese

2 pounds dried pappardelle pasta (can also use tagliatelle or paccheri)

Bolognese Sauce
2 lb ground Veal brisket
2 lb ground Pork butt
2 lb ground Beef top butt
1/2 lb finely Ground Pancetta
1/2 lb finely Ground Prosciutto
2 – 28 oz cans San Marzano whole tomatoes
half bottle    Red wine
1/4 lb finely chopped carrots
1/2 lb finely chopped onion
1/4 lb finely chopped celery
2.5 quarts water
3 Tbs olive oil
2-3 lb Rind Grana Padano or Parmigiano Reggiano cheese
salt and pepper to taste

Heat a large round pot or Dutch oven on medium heat, add olive oil. Then add the veal, pork, beef, pancetta, and prosciutto. After the meat is uniformly browned, drain most of the excess fat, reserving about half a cup.  Add the carrot, onion and celery mixture and cook until most of the moisture has evaporated, being careful not to brown the vegetables.  Add the 2 cans of San Marzano tomatoes and cook them down slightly to remove some excess water.  Deglaze with red wine and cook for about 3 minutes to burn off the alcohol.  Add the water and cheese rind, bring to a boil then reduce to a simmer and cook for 2 to 3 hours (be careful not to let the cheese rind stick to the bottom of the pan.  This can be avoided by tying it up in some cheese cloth and tethering it to the handle of the pan so it cannot touch the bottom.)  Season the Bolognese with salt and pepper.  The sauce is now ready to serve or can be refrigerated for up to five days or frozen for one month.
Bring a large pot of salted water to a boil and add the 2 pounds of dried pasta. Cook for about 2-3 minutes (cook 2-3 mins less than what the box says). Heat Bolognese sauce in large sauté pan and bring to a simmer. Add the pastas to the sauce and finish, about another 2 minutes.
When done, place on platter and serve. Grate fresh Grana Padano or Pargmigiano Reggiano on top.

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