Sorella Italian Casarecce alla Bolognese

Casarecce alla Bolognese is one of those dishes that shows what Sorella does best. It is grounded, comforting, and built on patience. The video captures the full process of making this dish in our kitchen at Sorella, from preparing the pasta to finishing the sauce and bringing it together on the plate.

Bolognese is not a quick sauce. It is developed slowly, layered carefully, and finished with restraint so the final result tastes rich without feeling heavy. Paired with casarecce, it becomes a dish that feels familiar and complete, with texture that holds sauce in every bite.

Prepared in-house by our chef, and Culinary Institute of America alumnus Chef Justin Wills

Casarecce is a short, twisted pasta traditionally found in Sicily. It is the shape we choose for this dish because, as Justin describes it, it is “very toothsome,” dense, and built to hold sauce. The subtle twist gives the pasta structure, allowing it to carry the ragu rather than letting it slip away.

The bolognese itself is a blend of pork, beef, and veal. All of the meats are ground in-house, which gives us control over texture and balance. The sauce begins with a classic mirepoix of carrots, onion, and celery. These are sautéed with the meat to build the base flavor, then deglazed with white wine.

Once the pan is deglazed, a pinçage of tomato paste is added along with a small amount of chicken stock. This is allowed to simmer and reduce, concentrating flavor before the next step. Milk is then incorporated. As Justin explains, the lactic acid in the milk helps break down the muscle fibers in the meat, creating a softer, more cohesive texture.

While not strictly traditional, a small amount of cream is added as well. “We noticed our customers like a little bit of cream added,” Justin says. “We know that’s not traditional, but that’s how we do it here.” The result is a ragu that is rich and layered without feeling heavy.

Once the casarecce finishes cooking, it is added directly to the sauce. Like all pasta at Sorella, it is tossed in the ragu before plating so the sauce becomes part of the dish rather than something placed on top.

The pasta is finished with Pecorino Romano cheese and a house-made pangrattato. The breadcrumbs are made from toasted bread cooked in pork fat, then mixed with fresh oregano, basil, salt, and pepper. Once crispy and golden, they are cooled and used to finish the dish, adding contrast and texture. As Justin puts it, the pangrattato adds “a different mouth feel” that completes the experience of the dish.

Prego!

Why Casarecce Works for Bolognese

Casarecce is a short pasta with a subtle twist and an open shape that catches sauce naturally. As shown in the video, this shape is chosen intentionally. It holds the bolognese rather than letting it slide off, creating a balanced bite with pasta and sauce together.

At Sorella, pasta is made in-house with attention to structure and consistency. The goal is always the same: pasta that cooks evenly, holds sauce properly, and finishes cleanly.

The Bolognese Process

The video highlights the part that matters most. The bolognese is built with time, not shortcuts. Flavors are developed gradually, and the sauce is reduced until it reaches the right texture. This is where depth comes from. It is not achieved through excess ingredients, but through careful cooking.

When the pasta and sauce come together, the dish is finished with intention. The sauce is meant to cling, not pool. The pasta is meant to carry it, not fight it.

A House Favorite in Nye Beach

Casarecce alla Bolognese is a natural fit for an Italian restaurant on the Oregon Coast. It is satisfying after a long day in Nye Beach, and it is a reliable choice when you want something classic and full of flavor. It is also a dish that shows how Sorella approaches Italian cooking overall: strong fundamentals, consistent technique, and a focus on balance.

If you enjoyed this behind-the-scenes look, explore more features highlighting our process:

Sorella Italian Pasta
Tagliatelle alle Vongole
Rigatoni alla Vodka
Ginger Plum Sour
Italian Old Fashioned

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