New This Month

Make a Bolognese Sauce


The Maccioni family runs Le Cirque and Osteria Del Circo, two of New York's celebrated restaurants, and the menu bears the distinctive stamp of co-owner Egidiana Maccioni. This version is Egi's favorite way to prepare the Italian classic, and is adapted from "The Maccioni Family Cookbook."

  • Servings: 6

Source: The Martha Stewart Show


  • 3 tablespoons olive oil
  • 1 small carrot (about 3/4 cup), peeled and grated
  • 1 stalk celery (about 1/2 cup), finely chopped
  • 1 large red onion, peeled and finely chopped
  • 1/3 pound ground beef
  • 1/4 pound ground pork
  • 2 cups canned peeled whole tomatoes
  • 2 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream, (optional)


  1. Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, and onion; cook for 2 minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water, and season with salt and pepper. Cook, covered, over low heat, stirring occasionally, for 1 hour. Remove from heat; stir in heavy cream, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

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