white bolognese pasta

White Bolognese Pasta

From: Mike Randolph, Randolfi’s, St. Louis. Yield: 2 servings.

3 cloves garlic, chopped
1 shallot, chopped
½ cup pancetta, chopped
¼ cup thyme
1 cup ground pork
¾ cup quality white wine
1½ cups heavy cream
½ Tbsp. red pepper flakes
½ Tbsp. kosher salt
1⁄3 cup chicken liver, pureed
as needed, pappardelle pasta
1 cured egg yolk

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