Pasta Bolognese

Name: Pasta Bolognese
Ingredients: 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes; 3 tablespoons olive oil; 6 ounces pancetta or 6 slices bacon, finely chopped; 1/4 pound ground pork (not lean); 1/4 pound ground beef chuck (not lean); 1/4 pound ground veal; 1 small onion, finely chopped (about 1 cup); 1 carrot, finely chopped (about 1 cup); 1 cup dry red wine; 1 cup heavy cream; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 pound small pasta such as orecchiette or rotini; Garnish: Freshly grated Parmigiano-Reggiano cheese

14 ingredients

4 steps

Ingredients

2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
3 tablespoons olive oil
6 ounces pancetta or 6 slices bacon, finely chopped
1/4 pound ground pork (not lean)
1/4 pound ground beef chuck (not lean)
1/4 pound ground veal
1 small onion, finely chopped (about 1 cup)
1 carrot, finely chopped (about 1 cup)
1 cup dry red wine
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound small pasta such as orecchiette or rotini
Garnish: Freshly grated Parmigiano-Reggiano cheese

Directions

1

If using whole tomatoes, in blender or food processor, puree tomatoes with juice. Set aside.
2

In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and saute until golden brown, 5 to 6 minutes. Add beef, pork, and veal and saute, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and saute until vegetables are tender, 5 to 6 minutes.
3

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
4

In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.