3.6
5 ratings

Davio's Pasta Bolognese

This recipe is made with fresh pasta at the restaurant, but you can easily substitute dried. Recipe courtesy of Executive Chef of Davio's, Chad Brown.

Ingredients

  • 1/4 Pound proscuitto, diced
  • 1 garlic clove, finely chopped
  • 1 large white onion, diced
  • 1 carrot, diced
  • 2 celery ribs, diced
  • 1 Pound ground beef
  • 1 Pound ground pork
  • 1 Pound ground veal
  • 1 bay leaf
  • 1 28-ounce can crushed San Marzano Italian Tomatoes
  • 1 1/2 Pound cooked pasta, such as tagliatelle or rigatoni, reserve some cooking liquid
  • 2 Tablespoons unsalted butter
  • Salt and pepper, to taste
  • Shaved Parmesan cheese

Directions

In a large pot over medium-high heat, cook the diced prosciutto until crispy. Add the garlic clove, white onion, carrot, and celery, and cook for a couple of minutes. Then add the beef, pork, and veal and cook thoroughly, making sure it’s all well mixed. Add the bay leaf and cook ingredients together for fifteen minutes, stirring frequently. Next, add in the tomatoes and reduce heat to low, bringing the mixture to a simmer. Cook for 2 hours, stirring occasionally.

Add a few ounces of the pasta water and the butter to the tomato sauce and season with salt and pepper. Mix a small amount of the Bolognese sauce into the cooked pasta, then top with the remaining sauce and the Parmesan cheese. Serve right away!

Nutritional Facts
Servings6
Calories Per Serving1037
Total Fat47g72%
Sugar8gN/A
Saturated18g92%
Cholesterol155mg52%
Protein56g100%
Carbs94g31%
Vitamin A152µg17%
Vitamin B124µg65%
Vitamin B61mg62%
Vitamin C20mg34%
Vitamin D1µgN/A
Vitamin E2mg8%
Vitamin K14µg18%
Calcium126mg13%
Fiber8g30%
Folate (food)54µgN/A
Folate equivalent (total)54µg14%
Iron6mg32%
Magnesium132mg33%
Monounsaturated20gN/A
Niacin (B3)14mg69%
Phosphorus656mg94%
Polyunsaturated3gN/A
Potassium1205mg34%
Riboflavin (B2)0.7mg39.4%
Sodium1228mg51%
Thiamin (B1)2mg100%
Trans2gN/A
Zinc9mg57%