Prep 45 mins
Cook 2 hrs
From Food & Wine Magazine. Hands down the best bolognese sauce I have had. Sounds time consuming, but worth the effort and it makes a ton. Great for company.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 3 ounces thinly sliced pancetta, finely chopped
- 1 medium carrot, finely diced
- 1 medium onion, finely diced
- 1 celery rib, finely diced
- 1 lb ground chuck
- 1 lb ground pork
- 1⁄4 lb mortadella, cut into 1/4 inch dice (optional, but adds alot to the flavor)
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 (28 ounce) canitalian whole tomatoes, chopped,juices reserved
- 1 1⁄2 cups chicken or 1 1⁄2 cups beef stock
- 1⁄4 teaspoon freshly grated nutmeg
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped basil
- salt & freshly ground black pepper
- 1 lb spaghetti
- 1⁄4 cup heavy cream
- parmesan cheese, for serving
- In a large pan melt the butter in the oil over moderately low heat.
- Add garlic, pancetta, carrot, onion and celery and cook until the onion is golden, about 5-minutes.
- Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8-minutes.
- Stir in the mortadella and tomato paste and cook for 2-minutes.
- Add the wine and cook, stirring, until reduced by half, about 3-minutes.
- Add the tomatoes with their juices, the stock, nutmet and 1-tbsp 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 warm.
- In a large pot of boiling salted water, cook spaghetti until al dente.
- Drain and return to the pot.
- Stir in the cream and the remaining 2-tbsp of parsley and 1-tbsp basil into the meat sauce.
- Season the sauce with the salt and pepper, then add 2-cups to the spaghetti and toss.
- Transfer the spaghetti to a large bowl with the remaining sauce and serve.
- Can be refigerated for up to 5-days.