Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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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