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Pasta Bolognese

Prep Time:

Cook Time:



About the Recipe


  • 1/4 cup extra-virgin olive oil, divided

  • 1 medium onion, finely diced

  • 1 medium carrot, finely diced

  • 2 ounces pancetta, thickly sliced, finely diced (optional)

  • 1/2 pound ground beef or turkey

  • 2 garlic cloves, chopped

  • 3/4 cup chianti or pinot noir

  • 1 (28-ounce) can peeled Italian tomatoes, seeded and finely chopped, juices reserved

  • 1 cup chicken stock

  • 1/2 teaspoon dried thyme, oregano, and rosemary

  • 1 bay leaf

  • Kosher salt

  • Freshly ground black pepper

  • 1/4 cup heavy cream (optional)

  • 2 pounds penne

  • Freshly grated Parmesan cheese, for serving


  1. Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery, and pancetta (optional) and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.

  2. Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef/ turkey and cook over moderately high heat until just barely pink, about 5 minutes.

  3. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute.

  4. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes

  5. Stir in the tomatoes and their juices, the chicken stock, thyme, and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat.

  6. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.

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