Few things are as comforting as a hearty Bolognese sauce. This easy recipe is perfect for those cozy nights when you crave something rich and satisfying. With a blend of ground meat, tomatoes, and spices, this sauce simmers to perfection, creating a deliciously aromatic dish that’s sure to become a family favorite. Serve it over your choice of pasta for a meal that brings the warmth and flavor of Italy right to your table.
Steps
- Start by chopping the onion, carrot, celery, and pancetta into small pieces. Heat 1 tablespoon of olive oil in a large saucepan and cook the diced vegetables and pancetta over medium heat until they soften, which should take about 8 minutes. Transfer the mixture to a large bowl once done.
- In the same saucepan, heat the remaining 3 tablespoons of olive oil until it shimmers. Add the ground beef, veal, and pork, cooking over moderately high heat until they are just barely pink, for about 5 minutes.
- Return the cooked vegetable mixture to the saucepan, add chopped garlic, and cook over high heat until the garlic becomes fragrant, which should take around 1 minute.
- Pour in the white wine and stir occasionally, allowing it to reduce until almost fully evaporated, which takes approximately 8 minutes.
- Incorporate the finely chopped tomatoes with their juices, chicken stock, thyme, and bay leaf into the saucepan. Season with salt and pepper, then bring the mixture to a boil over high heat.
- Partially cover the saucepan and let it simmer over moderately low heat for about 1 hour. Afterward, remove the bay leaf, stir in the heavy cream, and heat the sauce through.
- While the sauce is cooking, boil a large pot of salted water and cook the penne rigate until it reaches an al dente texture. Drain the pasta well.
- Combine the cooked pasta with the sauce in the pot, tossing them together to ensure even coating.
- Serve the pasta in deep bowls, and present freshly grated Parmesan cheese at the table for garnishing.
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 and 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 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
FAQ
- What makes Bolognese sauce different from a typical tomato-based spaghetti sauce?
- Bolognese sauce, originating from Bologna, Italy, is a hearty ragù that blends finely diced onion, carrot, and celery with a variety of ground meats. It’s cooked slowly with white wine and a small amount of tomatoes and stock, then enriched with cream, creating a robust and concentrated flavor different from a standard tomato sauce.
- Why is penne rigate preferred over spaghetti for Bolognese sauce?
- Due to its thick and hearty consistency, Bolognese sauce is better suited for penne rigate, which can stand up to the robust texture, unlike spaghetti, which is too thin to hold the sauce effectively.
- Can the Bolognese sauce be prepared in advance?
- Yes, the Bolognese sauce can be made ahead of time. It can be stored in the refrigerator for up to three days or frozen for up to a month.
- What is the best wine pairing for this pasta Bolognese dish?
- A Barbera wine, whether from Italy or California, pairs well with this dish. Its weight and flavor complement the rich meat sauce, while its acidity balances the tomatoes.
- What ingredients are essential for making traditional Bolognese sauce?
- Essential ingredients include a soffritto of onion, carrot, and celery, along with ground beef, veal, and pork, pancetta, white wine, Italian tomatoes, chicken stock, thyme, and heavy cream.
Tips
- Use a blend of ground meats like beef, veal, and pork for a richer and more complex flavor profile in your Bolognese sauce.
- Opt for penne rigate or another pasta with ridges to effectively hold the hearty sauce, rather than using spaghetti, which may not support the thick texture.
- Allow the sauce to simmer slowly for an hour to let the flavors fully develop and meld together, ensuring a robust and satisfying taste.
- Prepare the sauce in advance if needed, as it can be stored in the refrigerator for up to three days or frozen for up to a month, making it a convenient make-ahead meal option.
Equipment
- Large, heavy saucepan
- Large pot for boiling pasta
- Fine grater for Parmesan cheese
- Deep bowls for serving
