Penne alla Bolognese | Check, Please! | WTTW Chicago

Ingredients

• 3 medium carrots, diced
• 1 head of celery, diced
• 2 yellow onions, diced
• 5 tablespoons of extra virgin olive oil
• 6 Bay leaves (Fresh or Dry)
• 3 Teaspoons Kosher salt
• 2 Teaspoons ground black pepper
• 1 ½ pounds of ground beef (90% lean or greater)
• 1 ½ pounds of ground veal (may substitute with ground pork)
• ¾ cup of dry red wine
• 2 pounds of penne pasta (preferably “De Cecco” Brand)
• 32 ounces of ground peeled tomatoes
• 16 ounces of tomato Paste
• 1 pound of Grated Parmigiano Reggiano or Grana Padano