Pici Bolognese

Pici Bolognese

These are the kinds of recipes where time and patience is rewarded. To tuck in to a warm and cozy plate of Bolognese when it’s cold and dark outside … well, you can imagine how amazing your evening will be. While you can add this sauce to any long noodle, we are over the moon with pici. This thick, solid rope noodle is a shape regional to Tuscany, and one of our favorites. The amazing chew lends itself well to the texture rich sauce. Best of all, if you can pair it with close friends and a couple bottles of a deep red wine, you’ll be in heaven. Really, don’t hesitate. Make this happen tonight!

Chef Jon Silveira


Active Prep Time: 
1 hour, 15 minutes assembly



2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 carrots, finely chopped
6 cloves of garlic, chopped
12 oz ground beef
5½ oz ground pork
3½ oz Red Table Meat pancetta, chopped
3 cup chicken stock
4 tsp tomato paste
1 cup white wine
1 cup milk
¼ tsp black pepper, ground
Pinch freshly grated Nutmeg (alternate: ground)
Pinch ground clove
Pinch ground cinnamon
1 Tbsp fresh marjoram
1 Tbsp Fresh flatleaf Italian Parsley
Parmigiano Reggiano or Pecorino Romano for finishing


1. Start a large stock pot of 4 qts of water to boil. Add 3 tsps of salt to water.
2. In another large pan, heat over high heat with oil until a light puff of smoke appears. Then add all meats. Reduce heat to medium high and brown for 10 minutes.
3. Add the chopped celery, carrots, garlic, onion and tomato paste. Cook until tomato paste turns bright red.
4. Deglaze the sauce pan with the white wine. Using a wooden spoon, scrape the fond (residue at bottom of pan) from the bottom of the pan while the wine reduces by half.
5. Next, add the milk and cook for 5 minutes.
6. Add the stock, nutmeg, clove, and cinnamon.
7. Cook for about an hour on low heat, stirring so it does not scorch the bottom of the pan. Skim any excess fat that might accumulate on the top.

8. In the stock pot, making sure the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles for for :30 less than the directions indicate. Drain.
9. To finish, add noodles to sauce along with fresh herbs. Mix and toss to coat for an additional : 30 – :60
10. Top with freshly grated hard cheese. Transfer to plates or bowls. Add fresh cracked pepper.
11. Serve immediately. And always share with family and friends!