Carbone Pasta Bolognese
Ingredients
- 6 oz. ground beef
- 6 oz. ground veal
- 6 oz. pork Italian sausage, cut into small bite-sized pieces
- 1 ½ tsp. canola oil
- 5 oz. bacon or pancetta, diced small
- 3 garlic cloves, peeled and sliced
- ½ large Spanish onion, peeled and diced small
- 1 celery stalk, diced small
- 1 large carrot, peeled and diced small
- 1/3 cup red cooking wine
- 16 oz. Carbone Marinara Sauce
- ½ bay leaf
- 3 sprigs fresh thyme
- 1 cup whole milk
- Kosher salt, to taste
- 8 oz. spaghetti
- Grated Parmesan Reggiano, to taste
Directions
- In a large pot over medium-high heat, add the ground beef, ground veal, and sausage. Once cooked and browned, set aside the meats and strain the fat. Discard the fat, while conserving strained oils.
- In the same pot, add and heat the canola oil over medium heat. Add the strained oils and add and sweat the garlic.
- Add the onion, carrot, and celery to the pot. Cover with a lid and cook until the vegetables are soft.
- Add the red wine and reduce until nearly dry.
- Add the cooked meats, Carbone Marinara Sauce, and picked herbs. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- Remove the pot from the heat and add the milk. Taste and adjust the seasoning if necessary.
- Remove and discard the bay leaf.
- Lightly blend using a hand blender, or pulse in a blender.
- Serve over cooked pasta, finished with freshly grated parmesan.
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