Pasta with Bolognese Sauce

Pasta with Bolognese Sauce

Pasta with Bolognese Sauce is rated 5.0 out of 5 by 5.
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Prep Time: 10 minutes
Cook Time: 140 minutes
Servings: 6
Beef, pork and veal add delicious depth of flavor to this tomato sauce, which is ideally suited to fresh pasta. Veal demi-glace and heavy cream impart luxurious taste and texture.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 3 thin slices pancetta, finely chopped
  • 1 large yellow onion, cut into small dice
  • 1 carrot, peeled and cut into small dice
  • 1 celery stalk, cut into small dice
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1/2 cup dry white wine
  • 2 cups unsalted beef stock or canned broth
  • 2 large tomatoes, peeled, seeded and finely chopped
  • 5 fresh sage leaves
  • 1 bay leaf
  • 1/3 cup heavy cream
  • 1/4 cup veal demi-glace
  • 1 lb. homemade tagliatelle or purchased fresh fettuccine
  • 1 cup grated Parmigiano-Reggiano cheese

Directions:

In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.

Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Collection Series, Pasta, by Erica De Mane (Simon & Schuster, 2001).
Rated 5 out of 5 by from Best Bolognese ever! Such a simple but elegant recipe. Every time I make it, I get outstanding compliments. I think the nutmeg and sage makes it perfect! One time I doubled the recipe for a group of ten. I had to travel a couple of hours to this dinner party. I made the first part of the recipe at home the day before. When we arrived at our destination we heated it up, added the cream and the Demi glacé. It turned out perfect! Rave reviews!
Date published: 2022-01-21
Rated 5 out of 5 by from The best This is one of my family’s favorite recipe. It delicious and the sage is a wonderful addition. They ask me to make it all the time. Sunday night dinner!
Date published: 2021-02-28
Rated 5 out of 5 by from Best Ever Bolognese! Amazingly delicious...I add Fresh chopped rosemary and thyme. This is my go to sauce for Holiday Dinners or Birthday. My daughters Favorite!!
Date published: 2019-08-02
Rated 5 out of 5 by from Perfect for a dinner party I made this for group of 5 people. I followed the recipe to a "T", except I added a jalapeno and used 1lb Orecchiette pasta. The best bolognese I've ever tasted.
Date published: 2014-06-22
Rated 5 out of 5 by from Perfect for a Group This is the best bolognese I have ever tasted. I made it for a family gathering and I have been asked for the recipe by nearly everyone there.
Date published: 2012-01-25
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