Bucatini Bolognese

Prep Time: 2½ Hours

Yields: 4–6 Servings


Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian word buco, meaning "hole," while bucato means "pierced."


1 pound Italian sausage, casings removed and sausage coarsely crumbled

1 pound bucatini pasta

1 tbsp olive oil

½ pound pancetta, diced

1 cup diced onions

½ cup diced celery

¼ cup diced yellow bell pepper

¼ cup diced green bell pepper

2 carrots, ends trimmed, peeled and (¼-inch) diced

¼ cup sliced garlic

6 ounces tomato paste

1 (32-ounce) can diced tomatoes

1 quart chicken stock

1 tbsp chopped sage

1 tbsp chopped basil

salt and black pepper to taste

granulated garlic to taste

1 cup heavy whipping cream


In a large, heavy-bottomed pot, heat oil over medium-high heat. Add pancetta and cook 3–5 minutes or until fat is rendered, stirring often. Add Italian sausage and cook 5–7 minutes or until lightly browned, stirring occasionally. Add onions, celery, bell peppers, carrots and sliced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring frequently. Add tomato paste, diced tomatoes, chicken stock, sage and basil, stirring until well combined. Season to taste using salt, pepper and granulated garlic. Reduce heat to low and simmer 2 hours, stirring occasionally. When ready to serve, stir in heavy whipping cream and cook 3–5 minutes, stirring constantly. Set aside and keep warm. Cook bucatini pasta according to package directions. Toss Bolognese sauce with pasta and serve hot.