Pasta Bolognese

​Bolognese holds a special place in our family’s heart. It was a favorite of my brother Kenny, so we make it each year to celebrate his birthday. This particular recipe combines ground beef and pork (I would have added veal if it had been available) with soffritto - the base of finely diced onion, carrot, celery, and tomato. It gets an unexpected twist from Parmesan stock (!) and is served with cellentani pasta, topped with (a ton of) freshly grated Parmesan cheese. Check out the adapted recipe from Food & Wine below. 

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