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Pasta Bolognese Recipe
Pasta Bolognese Recipe-July 2024
Jul 4, 2025 10:28 AM
Pasta Bolognese

  This recipe was shared with Epicurious by Chef Joseph W. DiPerri of The Culinary Institute of America.

  

Ingredients

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

  

Step 1

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

  

Step 2

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.

  

Step 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.

  

Step 4

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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