Linguini Alla Bolognese

READY IN: 55mins
Recipe by Ed&Theresa

From an Italian restaurant in R.I., we made a few changes. Oh so good.

Top Review by Q & A's Mom

This sauce is wonderful; so tasty. I made for dinner and had enough to freeze for another dinner. I did not add the second can of tomatoes only because I started the sauce in a smaller pot and would not fit. So, the one I froze was a little dry, so just added a little jarred marinara. Thank you for posting. Awesome sauce, will keep making again and again.

Ingredients Nutrition

Directions

  1. Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
  2. Add the onions, carrots and celery, and cook until the onions become translucent.
  3. In a separate saute pan brown the pancetta.
  4. When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
  5. Drain the fat from the pancetta and add to the meat mixture.
  6. As the meat cooks, slowly lower the heat until it's on low.
  7. When the meats are finished, strain the fat and discard it.
  8. Now add the rest of ingredients.
  9. Simmer for 20 minutes.
  10. Sever over linguine.

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