Spaghetti with Bolognese Sauce

Ready in 2 hours

Top-ranked recipe named "Spaghetti with Bolognese Sauce"

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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.



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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
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

Original recipe makes 6 Servings



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.

2. 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.

3. 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.

4. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.

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

6.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.


Added on Award Medal
Calories Per Serving: 602 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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