Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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 ounces thickly sliced pancetta, finely diced
    • 1 medium onion, finely diced
    • 1/2 pound ground veal
    • 2 pounds penne rigate
    • +13 other ingredients


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