Bacon Bolognese

Moody's Website

Cooler nights call for comfort food — preferably with heavy cream and bacon, right? — and this meat-based signature sauce from Chef Joshua Smith of Moody’s Delicatessen & Provisions features both. Serve over a pasta type of your choice (a long, thick-cut noodle would be great like tagliatelle, fettuccine or pappardelle), and pair with a glass of red wine for a cozy meal.


Servings: 2


  • 1 pound bacon
  • 4 ounces white onions
  • 2 ounces carrot
  • 1 ounce celery
  • 2 ounces white wine
  • 1/2 ounce garlic, chopped
  • 6 ounces fresh, ripe, chopped tomatoes or canned San marzano tomatoes
  • 3 ounces heavy cream


  1. In a meat grinder or food processor grind together bacon, onion, carrot, and celery.
  2. Over medium heat in thick bottom pot or staub, render bacon and vegetables. Deglaze with white wine. Add garlic and tomatoes and reduce until thickened constantly stirring.
  3. Finish with heavy cream and season to taste.
  4. Serve over your favorite fresh pasta with a poached egg. Garnish with chopped chives and parsley.

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