PENNE WITH BOLOGNESE MEAT SAUCE

SERVES 4

When I decided it was time to make an authentic Bolognese meat sauce, I knew I would like it, but that it would be rather rich and heavy because of the cream. I was surprised that it was much lighter than expected. The reason is that, as in all sauces, you use very little, just enough to lightly coat the pasta. This is excellent. I checked many sources before I decided what I wanted to do. There are many different versions of what some call a "classic" bolognese sauce. That's because Italian cooking is like any other, it depends on who is doing the cooking. Well, I was doing the cooking and this is my version. By the way, this sauce is also known as a ragu.

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely chopped

1 small carrot, finely chopped

1 small celery stalk, finely chopped

2 ounces pancetta, finely chopped

1/2 pound ground beef

1/2 pound ground pork

4 large cloves garlic, minced

Salt and pepper to taste

1/2 cup dry red wine

3 cups canned whole tomatoes with juices, pureed

1/2 cup chicken broth

1/4 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 cup heavy cream (can use milk for a lighter sauce)

1/8 teaspoon freshly ground nutmeg

1 pound penne or similar pasta

Freshly grated Parmesan or Romano cheese

Heat a medium saucepan over medium-high heat. Add the olive and butter. Sauté the onions, carrots and celery until softened, about 5 minutes. Add the pancetta, beef and pork. Sprinkle with salt, pepper and add the garlic. Break the ground meats apart with a spoon as it cooks. Cook just until it is no longer pink. Turn up the heat if needed to evaporate any water in the pan. Add the wine, broth and tomatoes. Season with the thyme, sage, salt and pepper. Let come to a boil, then reduce heat to medium-low and cook very gently for about 2 hours, partially covered. Check occasionally and add some liquid if it dries out. After the 2 hours, remove some of the excess fat by skimming the surface with a large spoon or paper towels. Add the cream and nutmeg. Simmer another 10 minutes or until the cream is absorbed.

Meanwhile, cook the pasta according to package directions for al dente. Drain; place in a serving bowl. Pour the sauce over and toss well to combine. Serve immediately, passing the cheese separately.

Notes: The first time I made this, the recipe was doubled. I froze half of the sauce for another time. Pancetta is Italian bacon. If you can't get it, you can substitute regular bacon or fat back, or just omit it.

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