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Penne with Ragu Bolognese


Nancy Silverman, Mario Batali, Osteria Mozza

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  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 carrots, finely, diced
  • 1 1/2 medium onions, diced
  • 3 ribs celery, finely diced
  • 1 clove garlic, chopped
  • 1 pound veal, ground
  • 1 pound pork, ground
  • 1/4 pound pancetta or slab bacon, ground
  • 7 cloves garlic, chopped
  • 1/2 tube tomato paste
  • 1/2 cup heavy cream
  • 1 cup dry white wine
  • 3 cups chicken stock
  • Water from cooked pasta
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating


Servings 6
Preparation time 15mins
Cooking time 105mins


Step 1

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and garlic, over high heat, and stir into the vegetables. Keep stirring to keep the meat from sticking together until browned. Add the tomato paste, cook 1 minute. Add wine and simmer over medium-low heat for 10 minutes until almost dry. Add UP TO 3 cups chicken broth, and simmer 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. Add pasta water if needed.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and toss so that the pasta is evenly coated by the ragu. Top with grated cheeses.


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