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The mix of fresh and cured meats in this classic sauce gives it a complex, hearty flavor. This version also achieves the ideal balance of meat to sauce.Plus: Pasta Recipes and Tips

September 2003

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Recipe Summary test

active:
45 mins
total:
2 hrs 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat 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, nutmeg and 1 tablespoon 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.

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  • In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.

  • Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.

Make Ahead

The Bolognese sauce can be refrigerated for up to 5 days.

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