Poblano Bolognese Pasta
Fall is settling upon us, and it’s the perfect time for a saucy pasta dish that will stick to your bones! This homemade bolognese uses poblano peppers to spice things up; although, the heat is tempered by the vegetables, cream and pasta in the dish. The cream not only thickens the bolognese, but adds a hearty richness to the red sauce. Top it with freshly shaved, aged parmesan for a surprisingly elegant twist on this homemade bolognese. I unapologetically and unabashedly got a second helping. And finished it!
Although the prep time is only about 20 minutes, it needs to simmer for quite some time. This is a perfect dish to make on a leisurely winter or fall afternoon. This recipe is adapted from Tasting Table.
Poblano Bolognese Pasta
Serves: 6 servings
- 2 carrots
- 1 medium yellow onion
- 2 stalks celery
- 3 tablespoons extra virgin olive oil
- 3/4 pound ground beef chuck or ground turkey
- 1 cup dry white wine
- 1 14-ounce can whole tomatoes, undrained
- 2 dried bay leaves
- 1 1/2 teaspoons freshly ground nutmeg
- 3 sprigs fresh thyme
- 1 box fettuccine
- 3 tablespoons butter
- 4 garlic cloves, thinly sliced
- 1 poblano pepper, finely chopped
- 1/2 cup heavy cream
- aged parmesan, freshly shaved or grated
- Pulse first three ingredients in a food processor until finely chopped. Transfer to a medium bowl.
- Add one tablespoon olive oil to a large heavy-bottomed skillet (such as a cast iron skillet or Le Creuset dutch oven) over medium heat. Add the meat and cook until it has browned and the fat has been rendered, about 15 minutes. Drain the fat, and transfer the meat to a paper towel-lined plate.
- Add the remaining two tablespoons of oil to the heavy-bottomed skillet. Add the chopped vegetables and cook until they have softened, stirring occasionally, about 15 minutes.
- Add the wine. Cook until it has reduced by half, about ten minutes.
- Crush the tomatoes with your hands. Add the crushed tomatoes, browned meat, bay leaves, nutmeg, and thyme sprigs.
- Season with salt and pepper to taste. Allow to simmer for one hour with the top of the skillet or dutch oven slightly ajar.
- Prepare pasta according to directions. Drain, and reserve one cup of of the cooking water.
- Once the sauce has simmered for an hour, add butter to a separate large skillet over medium heat. Once melted, add finely chopped poblano pepper and cook until fragrant, about two minutes.
- Finally, add the sauce, reserved cooking water, and heavy cream. Cook for an additional five minutes. Add pasta and toss, coating the fettuccine with the sauce. Once plated, top with freshly grated parmesan.
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