WHO: Inpatskitchen is a retired teacher, paralegal, and a four-time contest winner.
WHAT: Your new go-to sauce.
HOW: A classic mirepoix is done quickly in a food processor, then you sauté a parade of ingredients; simmer; briefly blend; and pile it all atop pasta.
WHY WE LOVE IT: Don't be fooled by the beans — this sauce is deeply flavored and complex, rich from a little cream and earthy from dried porcini. Spooned onto pasta or polenta with a shower of Parmesan, this has us forgetting all about the Italian classic.
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You know what they say about mise en place.
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Reconstitute those porcinis first.
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Onion, celery, carrot, garlic, and pancetta -- prepare to be chopped.
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Process until not quite smooth. While you do, meet Allison, our lovely test kitchen manager, and her hand.
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You want a little texture still -- like so.
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After you've sautéed everything together, same deal here: Blend roughly, and be sure to leave a little texture (and a few whole chickpeas).
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