On a recent trip to NYC, the Music Man had an encounter with penne bolognese at a restaurant near his hotel. He returned home with appetite whetted for more. This concoction is the nearest possible alternative that I could come up with, having only his taste buds to go on for accuracy. I don't know if it comes anywhere close to that memorable New York penne bolognese, but it has definitely become a hit in our home. In the above picture, I made it with rigatoni, but we've made it with farfalle and penne as well.
Bolognese
1 Tbs. olive oil
4 oz. bacon, diced
1 1/2 cups chopped yellow onions
3/4 cup finely diced carrots
1/4 cup finely diced celery
1 Tbs. minced garlic
1 tsp. salt
1/2 tsp. ground pepper
2 bay leaves
1/2 dried thyme
1 tsp. dried oregano
1 lb. ground pork
1 lb. ground italian sausage
1 6oz. can tomato paste
1 1/2 cups red wine
2 (14.5 oz.) cans crushed tomatoes in their juice
1 (14.5 oz.) can tomato sauce
1/4 cup heavy cream
3 Tbs. chopped fresh parsley
1 lb. pasta of your choice, cooked to package directions
In a large pot, heat the oil over med-high heat. Add the bacon and cook, stirring until browned and the fat is rendered, 4-5 minutes. Add the onions, carrots and celery, cooking until soft, about 4-5 minutes. (note: I place the onion, carrots and celery in my food processor and pulse until very finely chopped). Add the garlic, salt, pepper, bay leaves, thyme, oregano and cook, stirring about 1 minute. Add the pork and sausage, cooking until no longer pink, about 5 minutes. Add the tomato paste, stirring for 1-2 minutes. Add the wine, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce and bring to a boil. Reduce the heat to med-low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan and until the sauce is thickened and flavorful, about 1 hour. Add the cream and parsley, stir well, simmer for 2 minutes more then discard bay leaves and serve over hot pasta. Enjoy!
