Pasta Bolognese
- 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.