Hello friends, welcome to Smooth Recipe. Today we are going to make Pasta Bolognese.
Pasta Bolognese features as a traditional combination of the ground beef, veal, pork, and tomato enriched by the smoky pancetta.
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 8 to 10
Ingredients for Pasta Bolognese
- ¼ cup of extra-virgin olive oil
- 1 onion (medium finely diced)
- 1 celery rib (medium finely diced)
- 2 ounces of pancetta
- ½ pound of ground beef
- ¼ pound of ground pork
- 2 cloves of garlic (large chopped)
- ¾ cup of dry white wine
- 28 ounces of peeled Italian tomatoes
- 1 cup of chicken stock or canned low-sodium broth
- ½ teaspoon of dried thyme
- 1 bay of leaf
- Salt and freshly ground pepper
- ¼ cup of heavy cream
- 2 pounds of penne frigate
- 1 carrot (medium finely diced)
- ½ pound of ground veal
- Freshly grated Parmesan (for serving)
Directions for making Pasta Bolognese
- First of all, heat 1 tablespoon of olive oil in the large, heavy saucepan until it shimmering. Add the carrot, onion, celery and pancetta and cook over the moderate heat, stirring it occasionally, until the vegetables are softened but not browned in color, for about 8-10 minutes. Scrape the vegetable mixture into the large bowl.
- Add the remaining 3 tablespoons of the olive oil to the saucepan and heat until it just shimmering. And then add the beef, veal and the pork and cook over it moderately high heat until it just barely pink, for about 5-6 minutes.
- Now return the vegetable mixture to saucepan. Add the garlic and cook over the high heat until it fragrant, for about 1-2 minute. Add wine and cook, stirring it occasionally, until it almost evaporated, for about 8-10 minutes.
- And then, stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf.
- In the end, in a large pot of boiling salted water, cook the pasta until it al dente. Drain it well, returns to the pot and toss with the sauce. Serve the pasta in the deep bowls and pass the Parmesan at the table. have fun with your food.
The sauce can be refrigerated for up to 3 days and frozen up to 1 month.
A Barbera from Italy or California has enough weight and flavor to stand up to the rich meat sauce and enough acidity to balance the tomatoes.