Rachael Ray: Marc Murphy Bolognese
Even chefs and restaurants sometimes have leftovers. How do you take those tasty ingredients and turn them into something fresh and exciting the next day? Rachael Ray started with her grandfather’s Italian Pot Roast Recipe, and Josh Capon explained Rollover Meals, which he used to make a Risotto Recipe and Pot Roast Sandwich. Then it was Marc Murphy’s turn to create a Bolognese Pappardelle.
His favorite rollover meal is turning carbonara into a frittata. Do you have a go-to rollover meal in your repertoire? Marc Murphy took some time away from his restaurants and event companies to cook this Pappardelle with Rach.
You can also try Marc’s inspired dishes at his Ditch Plains and Landmarc restaurants. Murphy said that Thanksgiving dinner is a great opportunity to create endless rollover meals. That’s a cooking expedition I can get behind.
Rachael Ray: Marc Murphy Pappardelle with Bolognese Sauce Recipe Ingredients
Marc Murphy said that it doesn’t take much to turn some basic ingredients into a satisfying Bolognese sauce for pasta.
- 1 lb Pappardelle Pasta
- 4 cloves chopped Garlic
- 2 chopped Carrots
- 2 chopped ribs Celery
- 1 chopped Onion
- 2 cups Red Wine
- 3/4 lb shredded Short Rib Meat
- 1 cup cooking liquid from Ribs
- 28 oz crushed canned Tomatoes
- 1/2 cup chopped Parsley
- 1/2 cup grated Parmesan Cheese
- Vegetable Oil
- Salt & Pepper
Marc Murphy: Rachael Ray Bolognese Pappardelle Recipe Directions
- Heat olive oil in a pot on medium. Get it hot but don’t let it smoke.
- Add in celery, carrots and onions, cooking about eight minutes, until soft.
- Mix in garlic, cooking another two minutes.
- Add meat with cooking liquid, cooking until liquid is reduced to 1/4 cup.
- Pour in the wine, cooking down once again to 1/4 cup.
- Mix in tomatoes with salt and pepper.
- Reduce heat and simmer for 20-25 minutes.
- Boil salted water in a large pot.
- Cook pasta to al dente.
- Drain pasta and combine with meat.
- Serve pasta with parsley and Parmesan cheese.