Pasta Bolognese

Method

1. 1

   Gather ingredients: 800 g whole canned tomatoes, 30 ml olive oil, 100 g pancetta, 250 g ground beef, 250 g ground pork, 250 g ground veal, 1 onion, 1 carrot, 120 ml red wine, 120 ml heavy cream, salt, black pepper, 500 g pasta, parmesan cheese. Tools: blender, large heavy pot, large pasta pot, wooden spoon, knife, cutting board, colander.

2. 2

   Purée the tomatoes with their juice in a blender until smooth. Finely dice the onion and carrot.

3. 3

   Heat oil in a large pot over moderate heat. Add pancetta and sauté until golden brown.

4. 4

   Add ground beef, pork, and veal. Sauté, breaking up meat with a spoon, until browned.

5. 5

   Add onion and carrot and sauté until vegetables are tender.

6. 6

   Deglaze with red wine, scraping the bottom of the pan. Simmer until liquid is reduced by half.

7. 7

   Stir in tomato purée, cream, salt, and pepper. Simmer uncovered on moderately low heat until thickened and brick-red.

8. 8

   Boil pasta in salted water until almost tender, then drain.

9. 9

   Toss the drained pasta with the meat sauce to coat evenly.

10. 10

    Serve in bowls garnished with grated parmesan cheese.