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Pasta Bolognese

Pasta Bolognese
Recipe Date:
March 18, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup extra-virgin olive oil
  • 1 onion (medium finely diced)
  • 1 carrot (medium finely diced)
  • 1 celery rib (medium finely diced)
  • 2 ozs pancetta (thickly sliced, finely diced)
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 1/4 lb ground pork
  • 2 cloves garlic (large chopped)
  • 3/4 cup dry white wine
  • 28 ounces peeled Italian tomatoes (1 can seeded and finely chopped, juices reserved)
  • 1 cup chicken stock or canned low-sodium broth
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1/4 cup heavy cream
  • 2 lbs penne rigate
  • Freshly grated Parmesan (for serving)

Step 1

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

Step 2

Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes.

Step 3

Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute.

Step 4

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.

Step 5

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.

Step 6

In a large pot of boiling salted water, cook the pasta until al dente.

Step 7

Drain well, return to the pot and toss with the sauce.

Step 8

Serve the pasta in deep bowls and pass the Parmesan at the table.

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