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Chicago.com’s Guide To Pasta Bolognese
December 15th, 2009
By: Vince Hickey
Chief Writer
vinnie@chicago.com
http://www.chicago.com

Pasta Bolognese

  • 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

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