Pasta Bolognese
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- Stainless Clad Rondeau
- 10 QT
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- Stainless Clad Stock Pot
- 8 QT + Pasta Insert
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- 8 Inch Chef Knife
- Harbour Blue
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- Wooden Spoon
- 12.75"
- $19
Inspired by the version served at NYC’s Barbuto, this hearty ragù has evolved over Chef Jo Chan’s career to become nothing short of perfection.
Here in the states, bolognese is a catch-all term that’s often misapplied to meat-heavy tomato sauces and other ragùs. In the Emilia-Romagna region of northern Italy where the dish hails from, it’s a simple, satisfying, and savory meat sauce identifiable for its use of ground meat, soffritto, tomato, and dairy. It’s widely considered the domain of the nonna, but you’ll still find it on nearly every Italian-influenced restaurant menu across the world—served over fresh egg pasta, it’s just that good.
Chef Jo Chan first learned how to make it at Barbuto in New York City, where it was the barometer for culinary excellence. Through diligent making (and remaking) of bolognese, Chef Chan learned the patience and attention to detail that makes a good chef great—hence why she views it as the dish that launched her culinary career. The version below is an evolution of Barbuto’s bolognese, enriched with white wine, cream, and triple concentrated tomato paste (the good stuff!). Made in the Stainless Clad Rondeau, it’s a slow process—but completely worth it.
Pasta Bolognese
Inspired by the version served at NYC’s Barbuto, this hearty ragù has evolved over Chef Jo Chan’s career to become nothing short of perfection.
Jo Chan
Heat a large Stainless Clad Rondeau over high. Add 3 Tbsp. olive oil.
Add ground beef and pork, using a Wooden Spoon to break up into small pieces.
Once all meat is browned, drain in a large colander, reserving meat and discarding fat. Using the same Rondeau, heat over medium-high, and add 2–3 more Tbsp. olive oil along with carrots and onions.
Sweat vegetables until onion is translucent and vegetables are tender. Add garlic.
Once garlic is fragrant, add tomato paste. Allow tomato paste to brown and coat vegetables.
Add all browned meat back into the Rondeau. Add whole tomatoes.
Add white wine, oregano, and thyme sprigs. Allow wine to cook out until almost evaporated.
Once wine has reduced, add chicken stock and Parmesan rinds.
Cook over medium, stirring occasionally, until liquid has reduced but is not dry, about 1 hour.
Add heavy cream and reduce heat to low. Cook for an additional 10 minutes, stirring occasionally.
Season with parsley, salt. and pepper. Serve with pasta of choice. Sauce can be stored, covered, in fridge for up to 4 days, or frozen for up to 6 months.
