Pâtes à la Bolognaise with Shaved Parmesan and White Truffles
A Truffle a Day — Day 9
Italian comfort food with a French name, Pâtes à la Bolognese is both robust and refined, and every chef or home cook interprets the dish in a personal manner. The addition of truffles only serves to further elevate this dish, well-known and loved. In this particular instance, the truffle utilized is a North Carolina-grown bianchetto (Tuber borchii), a more affordable version of the renowned Italian white truffle (Tuber magnatum).
Ingredients:
1 large onion
1 tablespoon olive oil
1–2 pounds ground beef
1 bell pepper
1–2 large ripe tomatoes
1 grated carrot
1–3 cloves garlic
1 tablespoon fresh oregano
Several sprigs chopped parsley
Salt and pepper, to taste
Grating of fresh nutmeg
Fresh grating (or slivers) of Parmesan
Truffle slivers, to garnish
1–2 pounds spaghetti or tagliatelle, cooked al dente
Preparation:
Dice or slice your onion to the size desired and sauté in olive oil until translucent. Meanwhile, dice your bell pepper and add it to the pan along with the chopped garlic and grated carrot. Add tomatoes and herbs, and simmer on low heat until sauce acquires desired thickness. Salt, pepper, and add a grating of nutmeg. Serve atop very hot al dente pasta, garnished with Parmesan and truffle slivers.
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry. Previous recipes include: Truffled Corn Chowder, Truffled Grits, Truffled Coffee, and Truffled French Bistro Cake.
