Pappardelle with Jammy Onion Ragu

Ingredients

• butter (7 tablespoons)
• yellow onions (8 cups)
• salt (0.75 teaspoon)
• garlic (4 clove)
• tomato paste (3 tablespoons)
• white wine (1.33 cup)
• chicken broth (3 cups)

Instructions

1. Melt 5 tablespoons butter in a very large, deep, heavy-bottomed skillet or an 8-quart Dutch oven over medium heat. Add onions and 1/4 teaspoon salt. Toss to coat in butter. Cook, covered, stirring occasionally, until onions are tender, about 15 minutes. Increase heat to high and cook, stirring constantly, until onions start to brown, 3 to 5 minutes.
2. Reduce heat to medium and add garlic; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until mixture begins to darken, 1 to 2 minutes. Add wine to skillet, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pot. Simmer for 2 minutes.
3. Add broth, bay leaves, thyme, crushed red pepper, and cloves. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until liquid is reduced and onions are jammy, about 25 minutes.
4. While sauce simmers, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Remove sauce from heat.
5. Remove and discard bay leaves. Stir in sun-dried tomatoes, vinegar, black pepper, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Stir cooked pasta into warm sauce, adding reserved pasta cooking water a little at a time until sauce is desired thickness. Serve with shaved Parmesan cheese and garnish with thyme.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 530
• fat: 17 g
• sats: 9 g
• carbs: 78 g
• fibre: 5 g
• protein: 17 g
• salt: 0.476 g