Noodles & Pasta
Pasta Bolognese
Description
Our Bolognese pasta features a traditional combination of ground beef, pork, veal, and tomato studded with salt-cured pancetta. It's tossed with penne rigate and served with freshly grated Parmesan cheese.
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery rib, finely diced
- 2 ounces pancetta, thickly sliced, finely diced
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/4 pound ground pork
- 2 garlic cloves, chopped
- 3/4 cup dry white wine
- 1 (28-ounce) can peeled Italian tomatoes, seeded and finely chopped, juices reserved
- 1 cup chicken stock or canned low-sodium broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 pounds penne rigate
- Freshly grated Parmesan cheese, for serving
Directions
- Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery, and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute.
- Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes.
