Cavatelli con Bolognese

Yield: 6 to 8 servings.


  • 1 ½ pounds cavatelli pasta
  • Bolognese Sauce
    • 1 tbsp. olive oil
    • 2 tbsp. butter
    • 1 onion, finely chopped
    • 1 pound ground veal   
    • 2 Italian spicy sausage, casing removed 
    • Coarse salt and freshly cracked black pepper, to taste
    • 1 carrot, finely diced
    • 2 tbsp. tomato paste
    • 1 tbsp. chopped savoury 
    • 1 tbsp. chopped marjoram
    • 2 bay leaves
    • ¼ cup white wine or vermouth
    • 2 cups good quality veal stock or beef stock
    • 1 cup Italian plum tomatoes, crushed (optional)
    • 2 to 3 tbsp. whipping cream (35%), to finish
    • 3 tbsp. grated Parmesan cheese
    • Extra cheese, for serving


  1. Cavatelli
    1. While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the cavatelli and cook until al dente, about 4 to 5 minutes for fresh cavatelli, or 7 to 8 minutes for dried.
    2. Drain. Toss with Bolognese Sauce.
  2. Bolognese Sauce
    1. In a large skillet, heat the olive oil and butter over medium high heat. Add the onion and sauté 3 to 4 minutes or until soft. Add the veal and Italian sausages. Season with salt and pepper. Cook meat until brown, about 5 to 7 minutes. Add the carrots and sauté for 3 minutes just to soften. Add tomato paste.
    2. Add savoury, marjoram and bay leaves. Deglaze the pan with white wine. Add stock and crushed tomatoes. Bring to boil. Reduce heat to low and simmer until sauce is thickened and flavour has developed to your liking, about 35 to 40 minutes.
    3. Add cream and heat through. Finish with Parmesan cheese. Toss with cavatelli. Makes 6 to 8 servings, depending on appetite.