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 • Read More »
Tags: Beef, carrot, heavy cream, Italian, meat sauce, onion, orecchiette, pancetta, pasta bolognese, pork, Quick Cooking, red wine, rotini, tomato sauce