Author Notes
Robust variant of classic ragu alla bolognese. —Michael Dergo
Ingredients
-
1 pound
Ground pork
-
1 pound
Ground veal
-
56 ounces
San Marzano Chopped Tomatoes
-
8
Cloves Garlic - Minced
-
1 cup
Diced Red Onion
-
1 cup
Diced Bell Pepper
-
1 tablespoon
Fennel Seeds
-
2 bunches
Chopped Basil Leaf
-
4 tablespoons
Dried Oregano
-
2 teaspoons
Red Pepper Flake
-
12 ounces
Grated Parm Reg
-
1 cup
Red Table Wine
-
2 cups
Half and Half
-
Olive Oil, Salt, Pepper
-
2 pounds
Spaghetti (or fettuccine or tagliatelle)
Directions
-
Add olive, salt, pepper, garlic, onions and peppers to large stock pot over medium heat for 5 minutes. Bring to medium high heat and add veal and pork and cook thoroughly breaking up any clumping.
-
Add tomatoes, basil, oregano, fennel seeds and crushed pepper flake. Bring to high heat and stir for 10-15 minutes.
-
Add wine and continue to stir for 5 minutes; add parm reg and incorporate; add half and half. Simmer for 30 minutes. Reduce to low heat and cover for at least 15 minutes.
-
In separate stock pot add water and season with salt and herbs, bring to a boil and cook pasta to al dente. Strain pasta, return to stock pot and season with salt, pepper and add olive oil and toss.
-
Add 2 ladles to saucepan over medium high heat and add pasta to sauce pan and toss. Plate and sprinkle with parm reg and dried oregano. Serve and enjoy.
See what other Food52ers are saying.