Penne Bolognese

  • Serves

    serves 6-8


A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York. This recipe first appeared in our Jan/Feb 2013 issue along with Greg Ferro's article Bamonte's.


  • 14 cup olive oil
  • 6 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 12 tsp. crushed red chile flakes
  • 12 lb. ground veal
  • 14 lb. ground pork
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. tomato paste
  • 12 cup dry red wine
  • 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
  • 10 fresh basil leaves, roughly chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 lb. dried penne rigate or ziti
  • Grated parmesan, for serving


Step 1

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes. Add veal, pork, salt and pepper; cook, stirring and breaking up meat, until meat is browned, about 8 minutes. Add tomato paste and cook, stirring, until browned, about 2 minutes. Add wine and cook until reduced by half, about 3 minutes. Add tomatoes, basil, thyme, and bay leaf. Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 8 minutes. Drain, reserving 1⁄2 cup pasta water. Toss pasta with sauce and reserved water. Serve with grated Parmesan.

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