Pasta Risotto & You

By Nancy Caivano


Pasta with Veal Bolognese

Serves 6 (with leftover sauce)


4 tbsp olive oil
1 onion, chopped
3 carrots, chopped
1 celery stalk, chopped
10 garlic cloves, chopped
   (or 2 tbsp jar chopped garlic)
2 lb ground veal
8 oz fresh mixed mushrooms, stems removed and cut,
   and caps quartered (variety your preference)
4 oz dried mushrooms (such as porcini,
   crimini, etc., soaked in warm water
   for 30 minutes and chopped;
   strain soaking liquid and reserve; optional)
1 cup tomato purée
2 cups red wine
2 cups beef stock
1/2 cup chopped parsley
1/4 cup basil, julienne
Salt to taste
Pepper to taste
1 lb pasta (I prefer fettuccine with this
   dish, but any shape pasta works)
1 cup grated pecorino Romano cheese (or Parmesan)


In large stockpot, heat olive oil over medium-high heat. Add onion, carrots, celery and garlic and sauté until garlic begins to turn golden brown. Add ground veal, and cook thoroughly, breaking up any large pieces with a spoon. Add fresh and dry mushrooms, and sauté until any liquid released is evaporated and mushrooms turn golden brown. Add tomato purée and stir to coat. Add wine and stock. Bring to a boil, lower heat, and simmer partially covered for 1 hour, stirring occasionally.

After 1 hour, add parsley, basil, and season with salt and pepper. Add reserved mushroom liquid and simmer for another 45 minutes.

Cook pasta in a large pot of boiling, salted water until al dente.

When pasta is al dente, drain, and return to cooking pot. Toss with some of the sauce. Add grated cheese. Serve pasta with more sauce, and an extra sprinkle of parsley.

This sauce can be made ahead and frozen with wonderful results—recipe is also very easily doubled or tripled. You can take this recipe and substitute all beef, or the classic combination of beef, veal and pork. Also, this dish may be made with ground turkey or chicken as a substitute for any or all of the meats; if using poultry only, increase the mushrooms for a better taste.


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This page created February 1999