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Recipe: Pasta Bolognese


This recipe is a fairly old one from Grace Parisi from Food and Wine… it is absolutely wonderful. Serve it with crusty bread and a salad… some good wine… and you have yourself a terrific dinner that your guests will be talking about the next day….
The best part is… the sauce can be made ahead… you can store it in the refrigerator for up to 3 days or in the freezer for up to a month. How can you possibly beat that?!

I listed the recipe exactly as it was written in Food & Wine… the recipe is so good… I don’t think you could possibly improve on it.

This recipe serves 8 to 10 people. If you’re not making this for a crowd… make less pasta and freeze the excess sauce to use at another time… it would be excellent for a weeknight supper for your family when you don’t have time to make this great sauce.

Bon Appetit!

Recipe:  Pasta Bolognese

All you need:

¼ cup extra-virgin olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced
2 oz. thickly sliced pancetta, finely diced
½ pound ground beef
½ pound ground veal
¼ pound ground pork
2 large garlic cloves, chopped
¾ cup dry white wine
One 28 oz. can peeled Italian tomatoes, seeded and finely chopped, juices reserved
1 cup chicken stock or canned low-sodium broth
½ teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
¼ heavy cream
2 pounds penne rigate
½ cup chopped fresh parsley for garnish
Freshly grated Parmesan cheese for serving

All you need to do:

Heat 1 tablespoon of olive oil in a large, heavy saucepan until simmering.

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.

Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just simmering.

Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes.

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.

Stir in the tomatoes, and their juices, the chicken stock, thyme and bay leaf.

Season with a generous pinch of salt and pepper and bring to a boil over high heat.

Cover partially and cook over moderately low heat for 1 hour.

Discard the bay leaf.

Stir in the heavy cream and cook the sauce just until heated through.

Cook the pasta according to package directions. Drain well.

Return the pasta to the pot and toss with the sauce.

Serve the pasta in deep bowls and garnish with fresh chopped parsley.

Pass the Parmesan at the table.

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