I have been hanging onto this recipe for a l-o-n-g time and finally made it last night. DH and I love any sort of pasta dish and this was a very heavy, rich and tasty meat sauce. You definitely get full fast on a dish like this. I thought I'd share my results along with the recipe which originally aired on an Emeril Food Network episode.

I think you can have a lot of fun with a recipe like this. Maybe add more tomato such as canned, chopped plum tomatoes if that's your desire. I used shells which acted like little bowls that captured the meat sauce in each forkful. I topped it with some freshly grated Parmesan cheese and chopped, fresh parsley from my herb garden.

I will definitely make this again and it would be a great dish to serve for company in that you can have the sauce done ahead of time. Just do your pasta and quickly reheat the sauce and add the cream last and serve. Easy, and I love easy!

{{gwi:1545356}}

Classic Bolognese Recipe Courtesy of Emeril Lagasse

Yield: 4 servings (I think you can get away with serving more than 4 in my opinion)

1/2 cup heavy cream

10 ounces pancetta, diced (I used only 6 oz.)

1 cup small diced carrots

3/4 cup small diced celery

1 cup small diced onions

3/4 pound ground chuck

1/2 pound ground veal

1/2 cup dry white wine

1 tablespoon minced garlic (I used 2 cloves)

2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock

1 cup whole milk Salt and black pepper

(text from the original recipe) The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato; it is not a tomato sauce with meat.

Adapted from Splendid Table by Lynne Rossetto Kasper

In a small saucepot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a saucepot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Sauté the vegetables for about 3 minutes or until the vegetables are translucent.

In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low.

Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.