I’m almost always in the mood for pasta, especially when I’m cooking for a crowd. But I do get a bit tired of the same old dishes so it was time to experiment again. I can’t believe I haven’t done this before. I’ve made a similar meat sauce for Polenta Lasagna but hadn’t thought about repeating it with pasta.
I know some Bolognese recipes call for more tomato but I decided to use just a bit of paste instead. Feel free to improvise and add whatever strikes your fancy.
As usual on a Friday night, I was cooking for a crowd. It’ll be easy enough to cut back a bit on the ingredients and use only one pound of pasta.
- Ground Beef, 1 pound
- Ground Pork, 1 pound
- Pancetta, 1/3 pound
- Celery, 3 or 4 ribs
- Carrots, 3 or 4
- Yellow Onion, 1
- Garlic, 5 or 6 cloves
- Tomato Paste, 2 tablespoons
- Rosemary, 1 tablespoon fresh snipped
- Thyme, 1 or 2 sprigs
- Italian Parsley, 1/4 cup snipped
- Butter, 1/2 stick or so
- White Wine, 1 cup
- Half and Half, 1 cup
- Rigatoni or Penne, 2 lbs
Snip the herbs. Dice the pancetta. Mince the garlic and onion. Chop the celery and carrot.
In a large saute pan, melt the butter until it starts to bubble and brown. Add the pancetta and cook, stirring often, until it’s lightly browned.
Add the beef and pork and cook over medium high heat until it’s well browned.
Add the onion, garlic, celery and carrot. Reduce the heat to medium and continue cooking until the vegetables begin to soften.
Stir in the tomato paste.
Add the wine, reduce the heat and let it simmer for a while.
Add the parsley and stir it in until it’s nice and wilted.
Add the cream and let it simmer for a bit longer over low heat.
While it’s simmering, boil the pasta. I used Rigatoni because it’s what I had in the pantry. Penne would be just as good.
Drain the pasta and dump it into the saute pan with the sauce. Stir until it’s well-coated.
Serve it up with plenty of grated Parmesan or Asiago on the side. Enjoy!