Bowtie Pasta with Mushroom Sauce
Easy
SERVES 4
Pappardelle are wide noodles that, in Tuscany, are usually teamed with a hare sauce. In this country version, I use veal shoulder slowly simmered in red wine. Use the veal bones to make veal stock, which gives an added layer of flavor to the sauce. The pasta can be made one day in advance and placed on kitchen towels.
This recipe was featured on Pappardelle with Veal / Pappardelle con Vitello - Episode 506.
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