Davio's Pasta Bolognese

Staff Writer
Davio's Pasta Bolognese
Davio's

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.

6
Servings
1037
Calories Per Serving
Deliver Ingredients

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!

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
47g
72%
Sugar
8g
N/A
Saturated Fat
18g
92%
Cholesterol
155mg
52%
Protein
56g
100%
Carbs
94g
31%
Vitamin A
152µg
17%
Vitamin B12
4µg
65%
Vitamin B6
1mg
62%
Vitamin C
20mg
34%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
14µg
18%
Calcium
126mg
13%
Fiber
8g
30%
Folate (food)
54µg
N/A
Folate equivalent (total)
54µg
14%
Iron
6mg
32%
Magnesium
132mg
33%
Monounsaturated
20g
N/A
Niacin (B3)
14mg
69%
Phosphorus
656mg
94%
Polyunsaturated
3g
N/A
Potassium
1205mg
34%
Riboflavin (B2)
0.7mg
39.4%
Sodium
1228mg
51%
Thiamin (B1)
2mg
100%
Trans
2g
N/A
Zinc
9mg
57%