Spaghetti With Bolognese Sauce

Name: Spaghetti With Bolognese Sauce
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 serving(s)
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

Submitted by Valerie in Florida

"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."

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Ready In:: 2hrs 45mins
Ingredients:: 21
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

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.

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RECIPE SUBMITTED BY

Valerie in Florida

Stuart, Florida

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.

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