Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

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

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 cup heavy cream
    • 2 large garlic cloves, chopped
    • 1 bay leaf
    • 1/4 cup extra-virgin olive oil
    • 2 ounces thickly sliced pancetta, finely diced
    • +12 other ingredients


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