Pasta With Bolognese Sauce
Marry the flavors of beef, pork, and veal with a touch of pancetta and a medley of aromatic vegetables in this hearty bolognese sauce recipe. Enhanced by a splash of white wine and the richness of cream, this slowly simmered sauce develops a depth of flavor that pairs marvelously with freshly-made tagliatelle or fettucine. Allow the nutmeg, sage, and bay leaf to infuse their essence as you craft this classic Italian sauce for a comforting meal that brings together loved ones at the table.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 3 thin slices pancetta, finely chopped
- 1 large yellow onion, cut into small dice
- 1 carrot, peeled and cut into small dice
- 1 celery stalk, cut into small dice
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- Salt and freshly 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. homemade tagliatelle (see related recipe at left) or purchased fresh fettuccine
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the 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 very lightly golden, 8 to 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 is almost evaporated.
- 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 and pepper. Remove the bay leaf and discard.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.
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