Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 1/4 pound ground pork
    • 1 medium celery rib, finely diced
    • One 28-ounce can peeled Italian tomatoes--seeded and finely chopped, juices reserved
    • +14 other ingredients


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