MAIN DISH

PASTA WITH

BOLOGNESE SAUCE

The new cookbook Gourmet Today uses this sauce with lasagna, but it's great with rigatoni, too. The richness of the meat pairs well with the fruit and spice of Feudo Principi di Butera Nero d'Avola from Sicily ($16.99). Salad completes the meal.

• 5 tablespoons extra-virgin olive oil

• 3 tablespoons unsalted butter

• 1 carrot, finely chopped

• 1 medium onion, finely chopped

• 1 celery rib, finely chopped

• 1 garlic clove, thinly sliced

• 1/4 pound sliced pancetta (Italian unsmoked bacon), slices cut into quarters

• 1 pound ground veal

• 1 pound ground pork (not lean)

• 1/4 cup tomato paste

• 1 cup whole milk

• 1 cup dry white wine

• 1 cup chicken or beef broth, homemade or low-sodium canned

• ½ cup heavy cream (optional)

• 1 teaspoon salt

• ½ teaspoon freshly ground pepper

• 1 pound dried pasta, such as rigatoni, fusilli, or orecchiette

• Freshly grated Parmigiano-Reggiano cheese

Heat oil and butter in a heavy, wide 6- to 8-quart pot over moderate heat until butter is melted. Sauté carrot, onion, celery and garlic, stirring occasionally, until tender but not browned, 10 to 15 minutes.

Meanwhile, pulse pancetta in a food processor until finely chopped.

When vegetables are tender, increase heat to high and stir in veal, pork and pancetta. Cook, stirring occasionally and breaking up lumps, until meat is starting to brown, 10 to 15 minutes.

Stir in tomato paste, milk and wine, bring to a simmer and cook, uncovered, over low heat, stirring occasionally, until almost all liquid has evaporated but ragu is still moist, 1 to 1 ½ hours. Add the broth as necessary, 1/4 cup at a time to prevent the sauce from becoming dry. Remove from heat and stir in cream, if desired, and salt and pepper.

When the sauce is almost done, cook and drain pasta according to package directions. Immediately toss with sauce. Serve with cheese. Makes 8 servings.

Source: Adapted from Gourmet Today edited by Ruth Reichl (Houghton Mifflin Harcourt, $40).

Per serving: 679 calories (49 percent from fat), 37 g fat (14 g saturated, 17 g monounsaturated), 130 mg cholesterol, 32 g protein, 48 g carbohydrates, 2.55 g fiber, 697 mg sodium.

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