Leonardo and Lori Andreucci, Castelnuovo di Garfagnana, Lucca
While travelling through Tuscany, we stayed with friends (the Andreucci family) who own the B&B “Da Carlino.” They take pride in their local, fresh menu that changes daily. Here is one of their popular recipes which they were happy to share with us. —Giuliano and Caterina.
(Yield: 4 servings)
SAUCE:
2 tablespoons extra-virgin olive oil
1 onion (diced)
1 pound ground pork
½ cup white wine
7 cups tomato sauce (56 ounces) (see page 308)
1½ cups dried porcini mushrooms (soaked in warm water)
1 rosemary sprig (chopped fine)
salt and freshly ground pepper
~
1 pound pappardelle
½ cup grated Romano cheese
1. Warm oil in large skillet over medium heat and sauté onions until translucent.
2.Add pork, cooking until brown. Add wine and stir until alcohol is evaporated.
3.Add tomato sauce and mushrooms. Once boiling, reduce heat to low simmer.
4.Add rosemary. Season with salt and pepper. Cook partially covered for 1 hour.
5.When sauce is ready, in pot of salted boiling water add pappardelle and cook until al dente.
6.Drain and add pappardelle to skillet. Remove from heat and add a good handful of cheese. Mix well.
Serve topped with more cheese.
Best made with fresh homemade egg noodles, (pages 306-7).