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Grace Parisi's pasta Bolognese features a traditional combination of ground beef, pork, veal and tomato enriched by smoky pancetta. Slideshow:  Fast Weekday Pastas 

September 2000

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.

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

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

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

Make Ahead

The sauce can be refrigerated for up to 3 days and frozen up to 1 month.

Suggested Pairing

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.

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