Spaghetti with Bolognese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon extra-virgin olive oil |
4 garlic cloves, minced |
3 ounces thinly sliced pancetta, finely chopped |
1 medium carrot, finely diced |
1 medium onion, finely diced |
1 celery rib, finely diced |
1 pound coarsely ground beef chuck |
1 pound coarsely ground pork |
1/4 pound mortadella, cut into 1/4-inch dice (optional) |
1 tablespoon tomato paste |
1 cup dry white wine |
one 28-ounce can italian whole tomatoes, chopped, juices reserved |
1 1/2 cups chicken or beef stock or low-sodium broth |
1/4 teaspoon freshly grated nutmeg |
3 tablespoons chopped flat-leaf parsley |
2 tablespoons chopped basil |
salt and freshly ground pepper |
1 pound spaghetti |
1/4 cup heavy cream |
freshly grated parmesan cheese, for serving |
Directions:
1. 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.
2. In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
3. 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.
4. Make Ahead: The Bolognese sauce can be refrigerated for up to 5 days.
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