We find this sauce, which is traditionally simmered for a long time, tastes just as good when cooked for less than half an hour. Now you won't have to consign Bolognese sauce to the lazy Sunday afternoon of cooking that never comes.
Plus: More Pasta Recipes and Tips
2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup canned low-sodium beef or chicken broth or homemade stock
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons chopped fresh parsley
How to Make It
In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.
Chianti pairs well with this classic sauce. A Zinfandel from California would be an American alternative.
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Review Body: This was amazingly delicious and easy. I made it with penne and increased amounts of bacon, ground pork, tomato paste, wine, beef broth, and seasonings. Delicious!
Review Rating: 5
Date Published: 2016-12-23
Author Name: fullfatmilk
Review Body: Used ground bison and chicken Better than Boullion instead of stock because they were what I had on hand. I used up the regular tomato paste I had and wanted a little more tomato flavor so added a few teaspoons of sun-dried tomato paste that was handy, not very intense on its own. Very delicious. Hard to go wrong with that much bacon and cream with chewy pasta. Also can't beat an indulgent, delicious meal made up entirely of pantry/fridge/freezer staples. It's going on the list.
Date Published: 2018-04-22
Author Name: Chadia Abou-Thiab
Review Body: Made this last night, it was delicious! I did make a few adjustments as well. I used slightly more bacon, a full 1lb of beef, 2/3 cups of wine (could have prob done a spot more), A little over 1 cup of broth (I used chicken because I already had it opened), 3 tblspns of paste, and I used 3 small cloves of garlic (could have def done a couple more). We also used tagliatelle pasta instead of spaghetti, which I highly recommend.
Review Rating: 5
Date Published: 2018-02-07
Author Name: Jenn Viridis
Review Body: This. Is. Amazing. Seriously. I played a little (more bacon, more beef, added garlic, more paste), but this honestly didn't need it. Don't question the lack of tomatoes (diced/crushed/etc), this balance of paste, broth, and cream is fantastic. This is a huge hit with my family and I cannot wait to make it again!