Pasta Bolognese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 3 tablespoons olive oil
- 1 cup dry red wine
- 1 teaspoon freshly ground black pepper
- 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
- 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 pound small pasta such as orecchiette or rotini
- garnish: freshly grated parmigiano-reggiano cheese
- Carbohydrate 74 g(25%)
- Cholesterol 108 mg(36%)
- Fat 42 g(64%)
- Fiber 6 g(25%)
- Protein 28 g(56%)
- Saturated Fat 17 g(85%)
- Sodium 862 mg(36%)
- Calories 803
Preparation If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside. 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. 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. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
Preparation If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside. 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. 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. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
