Pasta Bolognese (Edit recipe)

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This Bolognese is slow-cooked comfort in a bowl. The sauce fills the kitchen with the most delightful aroma as it gently simmers away. A few nontraditional ingredients really take it up a notch. Anchovy fillets melt right into the sauce, adding rich umami depth, while a Parmesan rind slowly infuses everything with that savory, nutty flavor. Pancetta adds a salty bite, and a touch of cream brings it all together. It’s hearty, rustic, and perfect with a warm, crusty loaf of bread.

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PREP TIME

30 minutes

COOK TIME

2 hours

INGREDIENTS

17

Serves: 6

Ingredients

1 cup Pancetta, diced
1 Tbsp Extra Virgin Olive Oil
0.5 cup Onion, diced
0.5 cup Carrots, peeled, diced
0.5 cup Celery, diced
3 cloves Garlic, minced
1 lb Ground Pork - US Wellness Meats
1 lb 85% Lean Ground Beef - US Wellness Meats
3 whole Anchovy Filet, minced
1 cup Red Wine, Cabernet Sauvignon
1 cup San Marzano Peeled Tomatoes, Canned, crushed
1 pieces Parmesan Rind
1 whole Bay Leaf
0.25 cup Heavy Whipping Cream
1 pinch Salt and Pepper, to taste
1 Tbsp Parsley, chopped (optional)
1 Tbsp Parmesan Cheese, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°F.
Heat a large Dutch oven over medium heat. Add the pancetta and cook until golden and crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the olive oil to the pan. Stir in the carrots, onion, and celery and cook until softened, about 7–8 minutes. Add the garlic and cook for another minute.
Add the ground pork and beef. Break it up with a wooden spoon and cook until browned. Season with a bit of salt and pepper.
Stir in the minced anchovy fillets, then pour in the red wine. Scrape up all the bits from the bottom of the pan and let it simmer for about 5 minutes
Add the crushed tomatoes, pancetta, Parmesan rind, and bay leaf. Give it all a good stir, then cover and transfer the pot to the oven. Let it gently simmer for about 2 hours, stirring occasionally during cooking.
Remove the pot from the oven. Take out the bay leaf and Parmesan rind, then stir in the cream. Taste and adjust seasoning if needed.
Serve tossed with your favorite pasta and top with chopped parsley and a generous sprinkle of Parmesan.

Notes

Save a bit of your pasta water before draining. You can add small splashes as you toss the pasta with the sauce to adjust the consistency.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	651
Fat:	48 g
Carbohydrates:	9 g
Protein:	40 g
Cholesterol:	167 g
Sodium:	535 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.