Pasta, Rice & Grains

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Pasta alla Bolognese

Difficulty:Easy

Ingredients

  • ■   freshly ground black Tellicherry Peppercorns

Description

4 cartons Mutti Italian Chopped Tomatoes 3 tablespoons Il Casolare Extra Virgin Olive Oil 6 ounces Pancetta or 6 slices Bacon, finely chopped 1/4 pound ground pork 1/4 pound ground beef chuck 1/4 pound ground veal 1 small onion, finely chopped (about 1 cup) 1 carrot, finely chopped (about 1 cup) 1 cup dry red wine 1 cup heavy cream 1 teaspoon freshly ground black Tellicherry Peppercorns Trapani Sea Salt 1 pound Pasta Garnish: Freshly grated Parmigiano-Reggiano cheese In large, heavy pot over moderate heat, heat Il Casolare Olive Oil until hot but not smoking. Add Pancetta or Bacon 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, Trapani Sea Salt, and ground Tellicherry Pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes. In large pot of boiling salted water, cook Pasta until almost tender. Drain well and toss with sauce. Serve with grated Parmigiano-Reggiano cheese. Recipe adapted from Chef Joseph W. DiPerri and photo courtesy of www.epicurious.com

  • 1. In large, heavy pot over moderate heat, heat Il Casolare Olive Oil until hot but not smoking.
  • 2. Add Pancetta or Bacon and sauté until golden brown, 5 to 6 minutes.
  • 3. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes.
  • 4. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
  • 5. Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes.
  • 6. Stir in tomatoes, cream, Trapani Sea Salt, and ground Tellicherry Pepper.
  • 7. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
  • 8. In large pot of boiling salted water, cook Pasta until almost tender.
  • 9. Drain well and toss with sauce.
  • 10. Serve with grated Parmigiano-Reggiano cheese.
  • 11. Recipe adapted from Chef Joseph W. DiPerri and photo courtesy of www.epicurious.com

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