864 - Pappardelle al sugo dell' alta maremma e risolvi il tuo dilemma! (primo natalizio toscano)

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: pork shoulder

Ground beef reduces fat content, while pork shoulder is often less expensive.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine provides flavor without alcohol, while broth is budget-friendly.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is often less costly.

Prepare the fresh pasta and set aside.

In a pan, heat some extra virgin olive oil and sauté the chopped onion, carrot, and celery until softened.

Add the sausage and bacon, cooking until browned.

Incorporate the chicken and rabbit liver, cooking until just done.

Add the dried porcini mushrooms and chopped walnuts, stirring to combine.

Pour in the peeled tomatoes and red wine, allowing to simmer and thicken.

Season with salt and chili pepper to taste.

Cook the fresh pasta according to package instructions, then drain.

Combine the pasta with the sauce, mixing well to coat.

Serve with grated Parmigiano Reggiano on top.

Cooking Techniques

Spice Level:

Dietary

Allergens