Sweet Potato Bolognese w/ truffle butter mushrooms
2 tablespoons olive oil
3 ribs celery, chopped
1 medium onion, chopped
1 medium sweet potato, chopped into ½ inch cubes
4 cloves garlic, chopped
1-pound ground beef
Fresh ground pepper
1 cup cream (room temperature)
¼ teaspoon ground nutmeg
1 tablespoon tomato paste
1 cup red wine (preferably Chianti)
1 cup beef stock
1 cup diced Roma tomatoes
2 cups sliced mushrooms
4 tablespoons truffle butter
16 ounces Pappardelle pasta cooked al dente
2 tablespoons butter
Freshly grated Parmesan
Place the oil in a large Dutch oven on medium heat.
Add the onion, celery and sweet potato and cook until softened, about 5 minutes. Stirring occasionally. Add the garlic and cook 1 additional minute.
Add the ground beef, stir to combine and season with salt and pepper.
In a small bowl add the nutmeg to the cream and whisk to combine. Add to the pot and simmer on medium low 10 minutes or until all the cream has been absorbed.
In a small bowl add the tomato paste to the wine and whisk to combine. Simmer 10 minutes on medium low then add along with the tomatoes. Bring to a boil then move to the smallest eye on the stove and reduce to low. Simmer for 2 ½ - 3 hours uncovered, stirring occasionally.
While the sauce simmers heat a saucepan over medium heat and add the truffle butter. Once melted add the mushrooms and sauté about 10 mins or until softened and slightly browned.
Once the sauce is done add the mushrooms and mix to combine. Toss the cooked Pappardelle with the butter and season with salt. Top with the sauce and parmesan. Enjoy