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“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.”
2hrs 45mins

Ingredients Nutrition


  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.

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