Pasta Bolognese

Pasta Bolognese
Photo by CIA/Keith Ferris

Ingredients

  • 6 ounces pancetta
  • 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
  • Parmesan cheese, freshly grated
  • 1 pound small pasta such as orecchiette or rotini
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • + 8 more ingredients
    • 1 carrot
    • 1 small onion
    • ¼ pound ground beef chuck (not lean)
    • ¼ pound ground pork (not lean)
    • ¼ pound ground veal
    • 3 tablespoons olive oil
    • 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
    • 1/4 cup heavy cream
    • 2 large garlic cloves, chopped
    • 1 bay leaf
    • +14 other ingredients


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