Penne Bolognese

Name: Penne Bolognese
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 4 cup olive oil; 6 cloves garlic, finely chopped; 1 medium carrot, finely chopped; 1 stalk celery, finely chopped; 1 small yellow onion, finely chopped; 1 ⁄ 2 tsp. crushed red chile flakes; 1 ⁄ 2 lb. ground veal; 1 ⁄ 4 lb. ground pork; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. tomato paste; 1 ⁄ 2 cup dry red wine; 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand; 10 fresh basil leaves, roughly chopped; 2 sprigs fresh thyme; 1 bay leaf; 1 lb. dried penne rigate or ziti; Grated parmesan, for serving

Serves
serves 6-8

TODD COLEMAN

A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York. This recipe first appeared in our Jan/Feb 2013 issue along with Greg Ferro's article Bamonte's.

Ingredients

¹⁄₄ cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
¹⁄₂ tsp. crushed red chile flakes
¹⁄₂ lb. ground veal
¹⁄₄ lb. ground pork
Kosher salt and freshly ground black pepper, to taste
2 tbsp. tomato paste
¹⁄₂ cup dry red wine
1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb. dried penne rigate or ziti
Grated parmesan, for serving

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Instructions

Step 1

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes. Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 8 minutes. Drain, reserving 1⁄2 cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes. Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 8 minutes. Drain, reserving 1⁄2 cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.