Pasta Bolognese
A rich and hearty Italian pasta dish featuring a slow-simmered sauce made with three types of meat, pancetta, vegetables, and cream. This classic Bolognese sauce is served over pasta and finished with Parmigiano-Reggiano cheese.
Ingredients
- •2 cans whole tomatoes with juice or crushed tomatoes
- •3 tablespoons olive oil
- •6 ounces pancetta or bacon
- •¼ pound ground pork
- •¼ pound ground beef chuck
- •¼ pound ground veal
- •1 small onion
- •1 whole carrot
- •1 cup dry red wine
- •1 cup heavy cream
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 pound small pasta
- •to taste Parmigiano-Reggiano cheese
Cooking Instructions
- 1.
If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
5 min
- 2.
In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
20 min
- 3.
Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
35 min
- 4.
In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
15 min