Pasta with Bolognese Sauce
Brooke Duch
Beef, pork and veal add delicious depth of flavor to this tomato sauce, which is ideally suited to fresh pasta. Veal demi-glace and heavy cream impart luxurious taste and texture.
ingredients
- 4 Tbsp.(1/2 stick) unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 3 thin slices pancetta, finely chopped
- 1 large yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 1/2 lb. each of ground beef, pork & veal
- Salt and fresh ground pepper, to taste
- Freshly grated nutmeg, to taste
- 1/2 cup dry white wine
- 2 cups unsalted beef stock or canned broth
- 2 large tomatoes, peeled, seeded and finely chopped
- 5 fresh sage leaves
- 1 bay leaf
- 1/3 cup heavy cream
- 1/4 cup veal demi-glace
- 1 lb. Rigatoni, Tagliatelle or fresh Fettuccine
- 1 cup grated Parmigiano-Reggiano cheese
directions
- 1
In a Dutch oven over medium-low heat, melt 2 Tbsp. butter with olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and lightly golden, 8-10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it has almost evaporated.
- 2
Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt & pepper. Remove and discard the bay leaf.
- 3
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and transfer the pasta to a warmed, large shallow bowl. Add the remaining butter and 2 Tbsp. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Pass the remaining cheese at the table.
Source: Williams Sonoma, "Collection Series: Pasta"
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