This recipe for Pasta Bolognese is from a chef at the Culinary Institute of America, the world’s premiere culinary college. It’s rich, hearty, meaty and a perfect pasta dish for these cool, autumn evenings.
The recipe calls for 6 ounces of pancetta but my container only had 4 oz., so that’s what I used…I didn’t want to spend another $4 dollars for a few more ounces. Also, I used 1 lb. ground beef instead of a mixture of pork, beef and veal. Next time I’ll add sauteed mushrooms to the sauce, which would be a delicious addition. Serve with a big green salad or your favorite veggies and you’ve got yourself a meal. Enjoy!
Pasta Bolognese Epicurious
-recipe from Epicurious.com
This recipe was shared with Epicurious by Chef Joseph W. DiPerri of The Culinary Institute of America.
Yield: Makes 6 servings
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
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 spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
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.
In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
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