Author Notes
Robust variant of classic ragu alla bolognese. —Michael Dergo
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Ingredients
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1 pound
Ground pork
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1 pound
Ground veal
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56 ounces
San Marzano Chopped Tomatoes
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8
Cloves Garlic - Minced
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1 cup
Diced Red Onion
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1 cup
Diced Bell Pepper
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1 tablespoon
Fennel Seeds
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2 bunches
Chopped Basil Leaf
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4 tablespoons
Dried Oregano
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2 teaspoons
Red Pepper Flake
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12 ounces
Grated Parm Reg
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1 cup
Red Table Wine
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2 cups
Half and Half
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Olive Oil, Salt, Pepper
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2 pounds
Spaghetti (or fettuccine or tagliatelle)
Directions
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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.
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Add tomatoes, basil, oregano, fennel seeds and crushed pepper flake. Bring to high heat and stir for 10-15 minutes.
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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.
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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.
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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.
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