Pasta Bolognese

Ingredients for Pasta Bolognese

• 2 (800g) cans whole tomatoes with juice or crushed tomatoes

• 45ml olive oil

• 170g pancetta or 6 slices bacon, finely chopped

• 110g pork mince (not lean)

• 110g beef mince chuck (not lean)

• 110g ground veal

• 1 small onion, finely chopped (about 240ml )

• 1 carrot, finely chopped (about 240ml )

• 240ml dry red wine

• 240ml double cream

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 450g small pasta such as orecchiette or rotini

• Garnish: Freshly grated Parmigiano-Reggiano cheese

How to make Pasta Bolognese

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

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.

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 colour, approximately 30 minutes.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.