Tortellini Bolognese

bolognese

This week I had one of those days where no matter how many recipes I looked at, all I wanted was some savory,¬†comforting, meaty pasta dish. Nothing else would satisfy my mood. I had the time, so decided to be patient and make a bolognese sauce. Few pasta sauces are better than one with three meats that has been simmering for two hours in vegetables and wine. Because health was out the window last night, I served the sauce over cheese tortellini, but it would also be delicious with a simpler noodle. Try this next time you’re making pasta, but don’t rush it! The long simmering time really makes this sauce.

Ingredients:
2 tbsp extra virgin olive oil
1 1/2 cups white onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
6 0z ground beef
6 oz ground veal
3 oz pancetta, chopped
2 1/2 cups beef broth (more as needed)
1/2 cup red wine
1/4 tsp oregano
3 tbsp tomato paste
kosher salt and fresh black pepper
3/4 cup half and half
grated Parmesan as a garnish

Directions:
1) Heat oil in a large pot over medium high heat. Cook onions, celery, and carrots, stirring occasionally, about 8 minutes.
2) Add all three meats, and cook until brown, about 10-15 minutes.
3) Pour in wine and cook for 1 minute. Then add stock, paste, and oregano. Stir and remove heat to very low. Cook, uncovered, for 1 and a half hours.
4) After that time is up, season sauce with kosher salt and fresh black pepper.
5) Cook for another 30 minutes, with the lid on. Stir in half and half, 1/4 cup at a time until the 30 minutes is over. Add more stock if you want for desired consistency.
6) Serve garnished with Parmesan and your favorite pasta!