- 6
Ingredients
- 1 medium onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 medium carrot, roughly chopped
- 3 cloves garlic
- 1 tablespoon olive oil
- 8 ounces sweet Italian sausage, casings removed
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1 cup dry red wine
- 1 14 1/2ounce can crushed tomatoes
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound long fusilli or papardelle
- Ricotta (optional)
- Fresh parsley, chopped (optional)
Preparation
Step 1
1. Add onion, celery, carrot and garlic to a food processor. Pulse several times until vegetables are in very small pieces. Heat oil in a large saute pan over medium-high heat. Add sausage, beef and veal. Cook 8 minutes, stirring occasionally and breaking up meat. Add vegetables; cook 5 minutes. Pour in wine. Bring to a simmer and cook 2 minutes, scraping bottom of pan to release any brown bits. Stir in tomatoes and bay leaf. Reduce heat to medium-low and simmer 15 minutes. Remove bay leaf. Stir in salt and pepper.
2. Meanwhile, bring a pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and stir into Bolognese sauce.
3. If desired, garnish each serving with a large dollop of ricotta and chopped parsley.