½cupfreshly grated Parmesan cheeseplus more for serving
8leavesbasilsliced into skinny ribbons
2poundsdried pastasuch as tagliatelle, pappardelle, or rigatoni
Instructions
In a food processor fitted with an s-blade, pulse the onion, carrot, celery, and cloves of garlic until finely minced. Reserve to add to the sauce.
In a large dutch oven, heat oil over medium-high heat. Once the oil is heated, add in the pancetta, and cook until golden brown, about 5 minutes. Remove the pancetta from the pan and reserve for later.
Add the beef and sausage into the same pan the pancetta cooked in. Cook the meat until the meat is browned, breaking up the meat into small chunks as it cooks.
Add the vegetable mixture to the meat mixture and cook until the vegetables are softened about 5 minutes.
Add in the oregano, red pepper flakes, bay leaf, salt, pepper, and tomato paste and stir into the meat mixture. Allow that to cook for 1-2 minutes to toast the tomato paste.
Add in the wine, and scrape up the browned bits on the bottom of the pan. Allow the wine to come to a boil and cook for 2 to 3 minutes allowing the alcohol to cook off.
Stir in the crushed tomatoes, 1 cup of the chicken stock, nutmeg, balsamic, and reserved pancetta. Bring to a boil, and then lower the heat to as low as it will go. Simmer the sauce, partially covered, for 2 to 3 hours, until the sauce is thickened and the meat is very tender. If the sauce becomes too thick as it simmers, add in up to ½ cup more stock.
Stir in the heavy cream and basil and allow to cook for 3-4 minutes.
Meanwhile, cook the pasta of your choice for 2 minutes less than package directions in heavily salted boiling water. Drain the pasta, reserving ½ cup of the cooking liquid.
Add the cooked pasta, reserved cooking liquid, and Parmesan cheese to the sauce. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened about 2 minutes.
Serve with additional parmesan.
Video
Notes
Pancetta: If you can not find pancetta, simply omit it from the recipe. This is not a time to use bacon in its place. Sausage: Be sure to use Italian seasoned sausage. Pork, chicken, or turkey sausage are all acceptable options. Ground Beef: I recommend using 90/10 ground beef for Bolognese. You can get away using 85/15, but your sauce will be a bit greasier. Feel free to substitute ground turkey for the beef if desired. Wine: Select a dry white wine such as Chardonnay or Pinot Grigio. Be sure it is a wine suitable for drinking, do not use cooking wine, as the flavor will not be even close to the same. You can use a dry red wine if that is all you have on hand.Tomatoes: Be sure to use crushed or pureed tomatoes, not tomato sauce, as tomato sauce can have added ingredients. Heavy Cream: Feel free to use half and half or omit for a dairy-free Bolognese.Storage: Store Bolognese Sauce in an airtight container in the refrigerator for 3-4 days and reheat over low heat on the stove until warmed through.Freezing: You can freeze the Bolognese sauce, without the addition of pasta. Place cooled Bolognese Sauce in an airtight, freezer-safe container, leaving a bit of room for expansion, and freeze for up to 3 months. Defrost in the refrigerator overnight and reheat on the stove over low heat, until warmed through.Nutrition is based on pasta and bolognese sauce.