Name: Pasta Bolognese
Yield: Serves 4 (with extra bolognese)
Cuisine: Italian
Ingredients: 1 bouquet garni (parsley, thyme, and bay leaf, tied with butcher’s twine); 2 cups red wine; 1 (28-ounce) can San Marzano tomatoes; Sea salt and freshly ground black pepper; 1 head of garlic, roasted for 30 minutes at 375°F (190°C) until soft; 2 onions, diced; 1 pound (455 g) chopped pork; 1 pound (455 g) chopped veal; 8 slices bacon, diced; ½ cup olive oil; 12 ounces pasta; 1 cup (240 ml) heavy cream; 1 pound (455 g) chopped beef

Preparation info

Serves
4
(with extra bolognese)

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Ah, Bolognese! I have eaten Bolognese at beloved restaurants in Modena, Bologna, and Milano. To say it is the go-to sauce of Emilia-Romagna is a gross understatement. Everyone has a favorite recipe or tip. I think the right balance of meats, coupled with the addition of tender, long-cooked onions and garlic, coupled with the exact amount of tomato, is the key. The most important gesture is long and slow, don’t rush. Also, the sauce will freeze well; it tastes better after a sojourn in the r