Home >Recipes >Cavatelli with Bolognese Sauce

Serves: 4

• 6 tbsp extra virgin olive oil
• 1/2 cup chopped onions
• 1 tablespoon chopped garlic
• 1 tsp rosemary
• 8 oz (1 cup) ground veal
• 4 oz (1/2 cup) ground pork
• gray Salt and freshly ground black pepper
• 2 tbsp dry porcini mushrooms, soaked in warm water for 15 minutes, and chopped (liquid reserved)
• 12 oz fresh Cavatelli pasta
• 1/3 cup white wine
• 2 tbsp porcini juice (reserved from above)
• 3/4 cup veal stock
• 1 tablespoon finely chopped parsley
• 1/4 cup marinara
• 1/3 cup grated Parmesan cheese

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Bring a large pot of salted water to a boil.

In a large skillet, heat the oil over medium heat. Add the onions and cook gently to “sweat” for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

Meanwhile: Add pasta to boiling water.

Add the wine and porcini juice to the meat, and cook for 1 minute to evaporate. Add the veal stock and parsley, and cook for 2 minutes. Add the marinara and 1/4 cup of the pasta water. Reduce the heat and simmer for 3-4 minutes.

When the pasta is al dente, drain (reserving some of the water) and add it to the sauce. It will finish cooking in the sauce. Toss 2 tbsp of the Parmesan into the sauce to help it bind. Add some reserved pasta water as necessary, if the sauce appears dry. Top with the remaining Parmesan.