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 Bolognese Sauce is adapted from "The Maccioni Family Cookbook."


  • 3 tablespoons olive oil

  • 1 small carrot (about ¾ cup), peeled and grated

  • 1 stalk celery (about ½ cup), finely chopped

  • 1 large red onion, peeled and finely chopped

  • pound ground beef

  • ¼ 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.

Related Articles