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This is my favorite meat sauce. I always make this in a larger batch and freeze the sauce for later use. Cavatelli, ziti, small shell, or
mini penne will hold the chunky sauce best.
Cavatelli with Bolognese
yield: 4-6 servings
1 pound cavatelli pasta
3 tablespoons olive oil
1 sweet onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
5 cloves garlic, minced
salt and pepper, pinch
¼ pound pancetta or applewood-smoked bacon
1 pound ground veal or pork
1 pound bulk Italian sausage (spicy or mild)
1 cup burgandy wine
2 (14-ounce) cans San Marzano whole tomatoes,
crushed by hand
3 sprigs fresh thyme
2 bay leaves
¼ - ½ teaspoon crushed red pepper (optional)
Cook pasta until al dente. In large pan, heat oil
to medium and add vegetables to sweat until
translucent, about 5 minutes, and season with salt
and pepper. Add meat and cook until browned
but not done completely. Add wine and cook until
half of the liquid is gone. Add tomatoes, thyme,
bay leaves, and red pepper. Reduce to a simmer
and cook for 1 hour. Serve over pasta.
pasta party
