Pasta Bolognese

By [e-mail]

Ingredients

• 1/4 C olive oil
• 1 med. finely diced onion
• 1 med. finely diced carrot
• 1 med. finely diced celery rib
• 2 oz. finely diced pancetta
• 1/2 lb. ground beef
• 1/2 lb. ground veal
• 2 chopped garlic cloves
• 1/4 C dry white wine
• 1 28 oz. can crushed tomatoes
• 1 c chicken stock
• 1/2 dried thyme
• 1 bay leaf
• Salt & pepper
• 2 lbs. penne
• Freshly grated Parmesan

Preparation

Step 1

Heat 1 T olive in large, heavy saucepan til shimmering. add onion, carrot, clelery & apncetta & cook over mod heat, stirring occasionally, til vegetables are softened but not browned, @ 8 min. scrape vegetable mixture into large bowl
Add remaining 3 T oil to pan & heat until shimmering. Add beef & veal & cook over mod hi heat til just barely pink, @ 5 min. Return vegetables to pan. Add garlic & cook over hi heat til fragrant, @ 1 min. Add wine & cook, stirring occasiionally, til almost evaporated, @ 8 min. Stir in tomatoes, chicken stock, thyme & bay leaf. Season with salt & pepper & bring to boil over hi heat. Cover partially & cook over mod lo heat for 1 hr. Discard bay leaf.
Meanwhile cook penne to al dente. Drain and add to sauce. Mix well and serve.

Wine suggestion: Merlot