Recipes // Main Dish Pasta // Silk Handkerchief Pasta with White Bolognese, hazelnuts, black truffles

Silk Handkerchief Pasta with White Bolognese, hazelnuts, black truffles

  • 3 tbsp duck fat
  • 1 lbs ground pork
  • 1 lbs ground veal
  • 1 onions, chopped
  • 1 fennel bulbs, chopped
  • 1 bunch celery, chopped
  • 3 parsnips, chopped
  • 8 cloves garlic, chopped
  • 1 tbsp red pepper
  • 1 bunch sage
  • Salt and pepper
  • 1.5L bottle white wine
  • 2 quarts chicken stock
  • 1 quarts milk

Grind all of the vegetables together in the robot coup. Set aside. Add duck fat to rondo, allow to heat. Add all of the ground meat to the rondo, no color. Sweat out meat until cooked. Strain in a perforated hotel pan sitting in a deep hotel pan. Add juices/fat from meat back to rondeau. Add vegetables to rondo, season with red pepper, salt and pepper. Make sure vegetable do not pick up any color. Once completely translucent add meat back to the pan. Combine. Add white wine, reduce until almost gone. Add chicken stock, reduce until almost gone. Add milk and sage, simmer until desire consistency is reached/ liquid reduced. Sauce will keep in the refrigerator for over a week


We make our own fresh pastas at Crown, for the home cook you can outsource the handkerchief pasta,  it’s easy to purchase fresh pasta sheets and cut into squares, (we recommend Raffetto’s, Eataly, or Murray’s.

Warm bolognaise in a sauté pan with a little milk, adjust the seasoning with cracked black pepper. Add the blanched pasta with a little pasta water, finish with grated parmesan, parsley, cracked hazelnuts, and shaved black truffles.

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