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Pasta Bolognese

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Pasta Bolognese

Pasta Bolognese

amanda

Equipment

  • - Pasta Maker / A handhayer pasta maker to create fresh fettuccine or other types of noodles for a traditional Bolognese sauce

  • - Stainless Steel Pasta Colander

  • - Chef's Knife

  • - Cutting Board

  • - Sauté Pan

  • - Utensil Set (Fork, Spoon, Ladle)

  • - Digital Food Scale

  • - Immersion Blender

  • - Non-stick Saucepan (12 Inches)

Ingredients

  • 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes

  • 3 tablespoons olive oil

  • 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 cup dry red wine

  • 1 cup heavy cream

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 pound small pasta such as orecchiette or rotini

  • Garnish: Freshly grated Parmigiano-Reggiano cheese

Instructions

1

Instruction 1

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
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