Ingredients
- Ground Beef: 1 pound
- Ground Pork: 1/2 pound
- Pancetta: 4 ounces, diced
- Onion: 1 medium, finely chopped
- Carrot: 1 medium, finely chopped
- Celery: 1 stalk, finely chopped
- Dry Red Wine: 1 cup
- Tomato Paste: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crisp. Then add the ground beef and ground pork, breaking it up with a spoon, and cook until browned. Drain off any excess grease.
- Step 2: Add the chopped onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes.
- Step 3: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Step 4: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Step 5: Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours, stirring occasionally. Add beef broth or water if the sauce becomes too thick.
Notes
- Freeze leftover Bolognese in individual portions for easy weeknight meals.
- Reheat gently over low heat, adding a splash of broth or water if needed, to prevent scorching.
- Serve this rich sauce over fresh pappardelle pasta, topped with grated Parmesan cheese and a drizzle of olive oil.
- For a deeper, more complex flavor, try browning the meat in batches – don't overcrowd the pot!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American