Pasta Bolognese Recipe

Prep Time:

30 mins

Total Time:

2 hrs

Yield:

8 to 10 servings

Bolognese isn't your typical tomato-based spaghetti sauce. It originated in Bologna, Italy, and is a hearty ragù that starts with a soffritto — that all-important blend of finely diced onion, carrot, and celery — loaded up with a variety of ground meats and cooked with white wine. Then, a relatively small amount of tomatoes are added along with stock; the sauce is cooked slow and low to develop and concentrate the flavors. To finish, it's enriched with a touch of cream.

Because pasta Bolognese sauce is so thick, Italians typically do not eat it with spaghetti, which is too thin to hold everything together. Instead, we serve our sauce with penne rigate, which does a better job of standing up to the robust texture.

Cook Mode (Keep screen awake)

Ingredients

1/4 cup extra-virgin olive oil, divided
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced
2 ounces pancetta, thickly sliced, finely diced
1/2 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
2 garlic cloves, chopped
3/4 cup dry white wine
1 (28-ounce) can peeled Italian tomatoes, seeded and finely chopped, juices reserved
1 cup chicken stock or canned low-sodium broth
1/2 teaspoon dried thyme
1 bay leaf
Kosher salt
Freshly ground black pepper
1/4 cup heavy cream
2 pounds penne rigate
Freshly grated Parmesan cheese, for serving

Directions

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Gather the ingredients.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

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.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

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.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

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.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

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.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Drain well, return to the pot, add the sauce, and toss.
Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Serve the pasta in deep bowls and pass the Parmesan at the table.