Try this Pasta Bolognese recipe, or contribute your own.
Suggest a better description1. 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.
2. 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. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. 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. 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.
3. In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
Make Ahead
The sauce can be refrigerated for up to 3 days and frozen up to 1 month.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 886 | ||
Calories from Fat: 472 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 165mg | 51 % | |
Sodium 270.4mg | 9 % | |
Potassium 606.9mg | 16 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 66.8g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 886
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