The Chicago Blog

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery rib, finely diced
• 2 ounces thickly sliced pancetta, finely diced
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/4 pound ground pork
• 2 large garlic cloves, chopped
• 3/4 cup dry white wine
• One 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
• Salt and freshly ground pepper
• 1/4 cup heavy cream
• 2 pounds penne rigate
• Freshly grated Parmesan, for serving

1. Heat up 1 tablespoon of the olive oil in a saucepan until wavy. Add the onion, carrot, celery and pancetta and cook over medium flame, 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 wavy. Add the beef, veal and pork and cook over medium high heat for 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 some sauce. enough to coat the pasta

Tags: Bolonese sauce, Food, Pasta, Recipe