Pasta Bolognese

By: Chef Eric Swartz

Details

Servings: 4

Ingredients

  • 1 large white onion, chopped
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1- 1 1/2 pounds cooked pasta -Tagliatelle or Spaghetti
  • 1/4 pounds prosciutto, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 large can Italian tomatoes, handed crushed
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 2 fresh scallion stalks, chopped
  • 2-3 fresh basil leaves, chopped
  • Salt and pepper to taste
  • Parmigiano Cheese - optional

Directions

For the sauce
  1. In a large saucepan cook the prosciutto until crispy. Then, add the beef, pork and veal to the pan and cook through, making sure it is well mixed.
  2. Drain off the fat and add the garlic, bay leaf, onion, celery and carrot to the meat. Cook for 15 minutes, stirring frequently.
  3. Add the tomatoes and simmer over low heat for 2 hours, stirring occasionally.
To serve
  1. Prepare the pasta according to package directions. Drain the pasta well and combine with a small amount of the Bolognese sauce, then top with remaining sauce. Serve immediately.

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