Casazza Penne alla Bolognese

The first time I had Bolognese sauce was in Italy back in 1969.  I had it again in a restaurant located near Dupont Circle, Washington, DC, called Ristorante I Ricchi.  It was only on their "Primi Piatti" (first dishes) menu.  I worked on duplicating this recipe for 20 years.  A lot of recipes for Bolognese sauce call for a mixture of ground beef, pork and veal but I prefer just beef and pork.

Soffritto

2 T olive oil

4 oz (113 g) pancetta, diced
2 medium carrots, peeled and cut into 1-inch pieces

1 large yellow onion, chopped

2 stalks celery, chopped

4 cloves garlic, cut in half

 

Meat

2 T olive oil

2 lbs (1 kg) ground beef

½ lb (227 g) ground pork

1 (qt/1 litre) chicken broth

½ cup (250 ml) good white wine (optional)

1 (6 oz/160 g) can tomato paste

6 T (85 g) butter

1 cup (250 ml) half & half or milk

1 t rubbed sage

1 t freeze-dried oregano

2 t freeze-dried basil

¼ t nutmeg

1 cup (90 g) freshly grated Parmigiano-Reggiano cheese

Salt & pepper to taste

½ t red pepper flakes

Fresh basil

In a Dutch oven or large pot, fitted with a lid, add the olive oil and sauté the pancetta until golden. 

Meanwhile, in a food processor, process the carrots, onion, celery and garlic until finely minced.

Add the processed carrots, onion, celery and garlic to the pot with the pancetta and sauté for 10 minutes. 

Remove with a spoon to a bowl and set aside.

Add the olive oil and meat to the pot and brown until crumbly, about 20 minutes.

Break up chunks of meat with a wooden spoon into small pieces (this is very important).

Add the chicken broth, wine and tomato paste. 

Simmer very gently, partially covered, for 2-2½ hours. 

Add the butter and the rest of the ingredients and simmer gently for another 10 minutes. 

Mix with penne, tagliatelle or pappardelle pasta and sprinkle with a few fresh basil leaves.  Serve with extra grated Parmigiano-Reggiano cheese.