Penne alla Bolognese (Bolognese Sauce)

Bolognese Sauce
This has been a recipe I’ve been waiting for. Meat and tomato sauce….mmmmm.

There are as many recipes for Bolognese Sauce as there are people who eat Bolognese Sauce. It’s one of the recipes that practically begs for experimentation.

  • 1/3 lb ground beef
  • 1/3 lb of ground veal
  • 1/3 lb of ground lamb
  • 1/4 lb of chopped pancetta
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 teaspoon red pepper flakes
  • 1 yellow onion, diced
  • 6 cloves of garlic
  • 1/2 cup red wine (I chose Chianti)
  • 1/2 cup of milk
  • 1 14 oz can of whole tomatoes
  • 2 Tablespoons Tomato paste

In a large sauce pot, brown the chopped beef and (veal or lamb). Add pancetta, cook well. Drain fat and set meat aside.

In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent. De glaze the pan with wine and reduce by half. Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat. Add milk and fold in thoroughly.

Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)

  • 1 lb penne pasta
  • grated Parmigiano Reggiano cheese (for garnish)
  • chopped green onions (for garnish)

In a big pot of boiling water, cook pasta al dente. Serve sauce over pasta with grated cheese.

Serves 4-6


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