Spaghetti With Bolognese Sauce

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.

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 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) can  italian 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

Directions

1. In a large pan melt the butter in the oil over moderately low heat.
2. Add garlic, pancetta, carrot, onion and celery and cook until the onion is golden, about 5-minutes.
3. 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.
4. Stir in the mortadella and tomato paste and cook for 2-minutes.
5. Add the wine and cook, stirring, until reduced by half, about 3-minutes.
6. Add the tomatoes with their juices, the stock, nutmet and 1-tbsp each of the parsley and basil and bring to a boil.
7. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours.
8. Keep warm.
9. In a large pot of boiling salted water, cook spaghetti until al dente.
10. Drain and return to the pot.
11. Stir in the cream and the remaining 2-tbsp of parsley and 1-tbsp basil into the meat sauce.
12. Season the sauce with the salt and pepper, then add 2-cups to the spaghetti and toss.
13. Transfer the spaghetti to a large bowl with the remaining sauce and serve.
14. Can be refigerated for up to 5-days.