Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 3/4 cup dry white wine
    • 1/2 pound ground beef
    • 1 medium celery rib, finely diced
    • 1/4 pound ground pork
    • 1 medium carrot, finely diced
    • +12 other ingredients


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