Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

  • 1 teaspoon kosher salt
  • 6 ounces pancetta
  • 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
  • 1 pound small pasta such as orecchiette or rotini
  • ¼ pound ground pork (not lean)
  • Parmesan cheese, freshly grated
  • 1 cup dry red wine
  • + 8 more ingredients
    • 3 tablespoons olive oil
    • ¼ pound ground beef chuck (not lean)
    • 1 small onion
    • or 6 slices bacon
    • 1 carrot
    • 1 cup heavy cream
    • 1 teaspoon freshly ground black pepper
    • ¼ pound ground veal

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside. 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 spo...

View full recipe at Epicurious

Comments

Variations on Pasta Bolognese

  • Pasta Bolognese
    • 2 large garlic cloves, chopped
    • 1 bay leaf
    • 1/4 cup extra-virgin olive oil
    • 1/4 pound ground pork
    • 1 medium celery rib, finely diced
    • +12 other ingredients


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