Recipe courtesy of:
Chef: Mark Giannini
Ingredient List:
3 medium carrots, diced
1 head of celery, diced
2 yellow onions, diced
5 tablespoons of extra virgin olive oil
6 Bay leaves (Fresh or Dry)
3 Teaspoons Kosher salt
2 Teaspoons ground black pepper
1 ½ pounds of ground beef (90% lean or greater)
1 ½ pounds of ground veal (may substitute with ground pork)
¾ cup of dry red wine
2 pounds of penne pasta (preferably “De Cecco” Brand)
32 ounces of ground peeled tomatoes
16 ounces of tomato Paste
1 pound of Grated Parmigiano Reggiano or Grana Padano
Directions:
In a medium saucepan combine oil, celery, carrot and onion over low heat, stirring occasionally for about 10 minutes. Add beef and veal; start to break apart by use of wooden spoon for about 10 minutes over low heat or until you see the meat is completely crumbled and partly cooked. Add salt, pepper, bay leaves and red wine. Immediately stir in ground tomatoes and tomato paste, top off with water if necessary. Increase to medium heat and stir every 5 minutes for about 45 minutes to an hour. Set aside and add more salt and pepper if desired.
Bring large pot of water to a boil, add salt to taste, 1 tablespoon of olive oil, add 2 pounds of dry penne to boiling water. Stir with tongs every few minutes to promote even cooking of pasta for about 10-12 minutes, or until pasta is “Al dente”. Strain and reserve some excess pasta water
In a large pasta bowl, or multiple smaller individual bowls, combine strained pasta, Bolognese sauce and a little pasta water (if sauce appears to be too thick). Mix pasta well with tongs and then ladle another scoop of sauce over pasta. Add a sprinkle of grated Parmigiano Reggiano (if desired) and serve
*You may use any other shape of dry pasta if you do not care for penne. Please use the best quality ingredients that you can find when preparing this recipe! Buon Appetito!
