Pasta Bolognese

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

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Recipe Summary

Total:

1 hr 30 mins

Prep:

30 mins

Yield:

8 to 10

Ingredients

Ingredient Checklist

• ¼ cup extra-virgin olive oil
• 1 onion (medium finely diced)
• 1 carrot (medium finely diced)
• 1 celery rib (medium finely diced)
• 2 ounces pancetta (thickly sliced, finely diced)
• ½ pound ground beef
• ½ pound ground veal
• ¼ pound ground pork
• 2 cloves garlic (large chopped)
• ¾ 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
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground pepper
• ¼ cup heavy cream
• 2 pounds penne rigate
• Freshly grated Parmesan (for serving)

Directions

Instructions Checklist

• 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.