Cubed pancetta ready for the bolognese sauce
Cubed pancetta ready for the bolognese sauce

We brought Chef Josh Deneau of Mauro’s on Erie back into the CTV Kitchen with us tonight to showcase a simple dish that everyone will love: Penne Bolognese

Bolognese sauce

  • 1lb ground beef
  • 2 slices pancetta slab cubed
  • 1/2 cup onion, 1/4 celery ribs,1/2 carrots puréed
  • 1tbsp puréed garlic
  • 200ml red wine
  • 1 can San Marzano tomatoes
  • 2 bay leaves
  • 1tbsp dried basil
  • 1/2tbsp thyme
  • 250g of penne
  • Salt and pepper to taste


  1.  Cook cubed bacon until crisp, add ground beef and cook until browned.
  2. Add puréed vegetables and garlic mix well and add red wine and cook until completely evaporated.
  3. Add can of tomatoes and refill can half full with water and and add to sauce.
  4. Add all herbs and simmer for 3-4 hours on low heat.
  5. When sauce is ready, boil water and add penne. Cook to desired hardness.
  6. Drain penne.
  7. Add sauce over penne.