Meals

Carbone Pasta Bolognese

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Ingredients

  • 6 ounces Ground Beef

  • 6 ounces Ground Veal

  • 6 ounces Pork Italian Sausage, cut into small bite-sized pieces

  • 1 ½ tsp Canola Oil

  • 2.5oz 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

  • 16oz Carbone Marinara Sauce

  • ½ Bay Leaf

  • 3 Sprigs Fresh Thyme

  • 1 Cup Whole Milk

  • Kosher Salt, To Taste

  • 8oz 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

Notes

Find the original recipe by clicking here.