Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 1/2 pound ground veal
    • 2 pounds penne rigate
    • 1/2 teaspoon dried thyme
    • +14 other ingredients


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