Pasta of Paris

• Published date: 22 June 2022
• Publication title: Kapiti News

In her latest book, Wini Moranville emphasises easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste

Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes.

But this image of French cooking bears little resemblance to the way real French families eat.

The French, like the rest of us, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils.

PAPPARDELLE ALLA BOLOGNESE FRANCESEFrench Bolognese sauce? But of course!

French home cooks often prepare Italian food, sometimes doing straight-on versions of Italian dishes, but often adding characteristically French ingredients and seasonings.

That France-meets-Italy melding inspired this recipe, which calls for Comte (or a similar) cheese instead of Parmigiano-Reggiano and Provencal seasonings instead of basil and oregano.

Ingredients14g dried porcini mushrooms

1⁄4 cup extra-virgin olive oil

1 carrot, peeled and diced (about 1⁄2 cup)

1 medium-size onion, chopped (about 1⁄2 cup)

3 garlic cloves, minced

1 tsp dried herbes de Provence, crushed

226g lean ground beef

226g ground pork

1⁄2 cup dry white wine

1⁄2 cup low-sodium chicken broth

2 Tbsp snipped fresh parsley, plus additional for garnish

Salt and freshly ground black pepper to taste

1 (440g) can whole tomatoes, undrained, pureed in a food processor

1 Tbsp tomato paste

440g dried pappardelle, tagliatelle, or fettucine

1/2 cup freshly grated Comté, Gruyère, or Emmental cheese, plus additional for serving

Method Put the mushrooms in a heatproof bowl. Cover with boiling...