Why People Are Noticing a Bucatini Shortage Across the U.S.

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All of a sudden Bucatini Pasta has been in the news because there is a shortage of this particular pasta! OMG, really?  Why is this news and why is it happening!

When I looked it up I found several articles, here is one I found in People Magazine https://bit.ly/352VvNr  

If you can get your hands on some Bucagini happen here is a recipe for Bucatini Pasta with Turkey Bolognese sauce!

 BUCATINI TURKEY BOLOGNESE

Serves 6 to 8

INGREDIENTS

1 large white onion, quartered

1 small carrot cut into four pieces

1 celery rib cut into four pieces

1/3 cup extra-virgin olive oil

1-1/2 lbs. ground turkey, dark meat

2 turkey sausages casings removed

2 teaspoons kosher salt

1 cup low fat milk or, cashew milk

1/3 cup dry white wine

2 Tablespoons tomato paste

1 (28-ounce) can tomato puree

2 teaspoons agave syrup

1- ½ cups water plus additional as needed

1 pound pappardelle pasta

3 cups grated Parmesan cheese

½ cup fresh basil, chopped coarsely

DIRECTIONS

It helps if you line up the ingredients first before you start to cook.

In a food processor add onion and process into small pieces. Set aside.

Pulse chop carrot and celery into small pieces. Set aside.

Heat a saucepan on medium-high until hot, add the olive oil and heat for 30 seconds. Add the onions, reduce heat to medium, and sauté for 2 minutes. Add the carrot and celery, sauté for 2 minutes.

Add the ground turkey and turkey sausage and use a metal spatula to break up the meat. Sprinkle on salt and pour in the milk, continuing to break up the meat.

Cook, reducing the milk until the meat starts to sizzle, about 10 minutes. Add the wine, and mix well. Continue to cook, reducing the wine and you hear the sizzle again.

Reduce heat to a low boil, and add tomato paste, stir in completely and keep mixing for at least 30 seconds.

Add the tomato puree, agave syrup, and water mix well. Cover and simmer on medium-low heat for 1 hour, stirring often. If you see the sauce is getting too thick, add more water, ¼ cup at a time.

Cook the pasta according to package directions. Drain well and pour it back into the pot you boiled in.

Turn the heat to high, add several ladles of the sauce and mix together to heat the pasta and sauce together.

Serve in heated pasta bowls and sprinkle plenty of Parmesan cheese on top. Garnish with basil. Serve immediately.

 

RECIPE FOR TURKEY BOLOGNESE FROM MY  COOKBOOK  “FOOD FOR THOUGHT”

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