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INGREDIENTS
1⁄4 cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
1⁄2 tsp. crushed red chile flakes
1⁄2 lb. ground veal
1⁄4 lb. ground pork
Kosher salt and freshly ground black
pepper, to taste tbsp. tomato paste
1⁄2 cup of Alverdi Barbera
1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb. dried penne rigate or ziti
Grated parmesan, for serving
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
1⁄2 tsp. crushed red chile flakes
1⁄2 lb. ground veal
1⁄4 lb. ground pork
Kosher salt and freshly ground black
pepper, to taste tbsp. tomato paste
1⁄2 cup of Alverdi Barbera
1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb. dried penne rigate or ziti
Grated parmesan, for serving
DIRECTIONS:
PENNE BOLOGNESE
SERVES 6-8
SERVES 6-8
- Heat oil in an 8-qt. saucepan over medium-high heat.
- Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes.
- Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes.
- Add tomato paste and cook, stirring, until browned, about 2 minutes.
- Add wine and cook until reduced by half, about 3 minutes.
- Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until the sauce is thick, about 6 minutes more.
Meanwhile, bring a large pot of salted water to a boil over high heat. - Add penne and cook until al dente, about 8 minutes.
- Drain, reserving 1⁄2 cup pasta water.
Toss pasta with sauce and reserved water. - Serve with grated Parmesan.
SERVE WITH: