Spaghetti with Bolognese Sauce

Lynnda Cloutier

By
@eatygourmet

This is a rich meaty spaghetti sauce.


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Ingredients

1 t. unsalted butter
1 t. extra virgin olive oil
4 garlic cloves, minced
3 oz. thinly sliced pancetta, finely chopped
1 medium carrot, finely diced
1 medium onion, finely diced
1 celery rib finely diced
1 pound coarsely ground beef chuck
1 lb. coarsely ground pork
1/4 lb. mortadella, cut into 1/4 inch dice, optional
1 t. tomato paste
1 cup dry white wine
one 28 oz. can italian whole tomatoes, chopped, juices reserved
1 1/2 cups chicken or beef stock or low sodium broth
1/4 t. freshly grated nutmeg
3 t. chopped flat leaf parsley
2 t. chopped basil
salt and pepper
1 lb. spaghetti
1/4 cup heavy cream
freshly grated parmesan cheese for serving

Directions Step-By-Step

1
In medium enameled cast iron casserole, melt butter in the oil. Add garlic, pancetta, carrot, onion and celery and cook over moderately low heat until onion is golden, about 5 minutes. Add ground beef and pork. Cook over medium heat, breaking up meat with wooden spoon until no pink remains, about 8 minutes. Stir in mortadella and tomato paste and cook for 2 minutes. Add wine and cook, stirring, until reduced by half, about 3 minutes. Add tomatoes with their juices, the tock, nutmeg and 1 T. each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick about 1 1/2 hours. Keep the sauce warm. In large pot of boiling salted water, cook the spaghetti until al dente. Drain and return the spaghetti to the pot. Stir the cream and the remaining 2 T. of parsley and 1 T. basil into the meat sauce. Season sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer spaghetti to large bowl, top with remaining sauce and serve. Pass Parmesan cheese at the table. This sauce can be prepared and refrigerated for up to 5 days. Serves 6
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