If using whole tomatoes, in blender or food
processor, purée tomatoes with juice. Set aside.
In large, heavy pot over moderate heat, heat
oil until hot but not smoking. Add pancetta 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, salt, and 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 cheese.
Originally Submitted
10/29/2015
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