This Michelin-starred chef's favorite bolognese pasta is the best comfort dish I've made all winter

Anneta KonstantinidesFeb 6, 2022, 18:35 IST

Michelin-starred chef Mario Carbone's bolognese.Anneta Konstantinides/Insider

Mario Carbone is the chef behind the iconic Michelin-starred Italian restaurant Carbone in NYC.
He gave me the recipe to a bolognese pasta that he's said is perfect for chilly winter nights.

Carbone is one of the hottest restaurants in New York City, and it's almost impossible to get a table.

Carbone is a celebrity hot spot in New York City.Alexi Rosenfeld/Getty Images

You might not be able to get a reservation, but you can still whip up some of Mario Carbone's dishes at home.

Mario Carbone recently gave me his bolognese recipe.World Red Eye

Carbone's bolognese has three different types of meat to get you through chilly temperatures.

The bolognese includes ground beef, ground pork, and Italian sausage.Anneta Konstantinides/Insider

The recipe also features plenty of veggies.

The bolognese also includes chicken stock, carrots, celery, and red wine.Anneta Konstantinides/Insider

Before I started cooking, I prepped my veggies.

First I diced my carrots, celery, and onion.Anneta Konstantinides/Insider

Then I threw some olive oil into a Dutch oven and added the ground beef.

I seared my ground beef for about three minutes.Anneta Konstantinides/Insider

I separately seared the pork, followed by the sausage, for around the same amount of time.

I also separately sealed the Italian sausage (pictured) and the pork in the Dutch oven.Anneta Konstantinides/Insider

After I seared and drained all three meats, I made sure to season them.

I seasoned my meat with salt and set it aside.Anneta Konstantinides/Insider

I drained the excess fat from my Dutch oven before adding the chopped garlic and thyme.

I cooked my garlic and thyme for about two minutes.Anneta Konstantinides/Insider

Then I added the chopped carrots, celery, and onion.

I turned my stove to low heat after adding my veggies.Anneta Konstantinides/Insider

I seasoned my veggies with salt and cooked them over low heat for another 15 minutes, until they turned soft.

I continued to stir the veggies every few minutes.Anneta Konstantinides/Insider

Once the vegetables were ready, I added the tomato paste and red wine.

I poured the red wine into the Dutch oven and let it reduce.Anneta Konstantinides/Insider

Once the wine had reduced, I added the browned meat back into the Dutch oven.

I threw my meat back into the Dutch oven once the wine had reduced.Anneta Konstantinides/Insider

I threw in my Carbone marinara sauce, along with the chicken stock and bay leaf.

I cooked the sauce for around 40 minutes.Anneta Konstantinides/Insider

Then it was time for some milk.

After adding the milk, I allowed the sauce to simmer for another 10 minutes.Anneta Konstantinides/Insider

As the sauce was finishing up, I threw my pasta into a pot of salted boiling water.

I used pappardelle per Carbone's recommendation.Anneta Konstantinides/Insider

Once the sauce was ready, I took the Dutch oven off the heat.

Not letting the bolognese sauce simmer too long is part of Carbone's twist on the classic dish.Anneta Konstantinides/Insider

Everything was ready to go! So I dumped my pasta into the Dutch oven and mixed it with the bolognese sauce.

I threw the pappardelle into the Dutch oven to mix everything together.Anneta Konstantinides/Insider

The golden ribbons of pappardelle looked beautiful sitting in that rich bolognese.

My pot of bolognese pasta looked absolutely glorious.Anneta Konstantinides/Insider

The delicious bolognese sauce made for a perfect winter pasta dish.

I'll definitely make Carbone's bolognese pasta again.Anneta Konstantinides/Insider

I made 4 classic, comfort-food sandwiches in my air fryer, and there are 2 I'll be making again

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