AUNT NANCY'S SPAGHETTI BOLOGNESE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
4 garlic cloves, minced
3 oz. thinly sliced pancetta, finely chopped
1 medium carrot, finely diced
1 medium onion, finely diced
1 celery rib, finely diced
1 lb ground beef chuck
1 lb ground pork
¼ lb mortadella, cut into ¼" dice
1 tbsp tomato paste
1 cup dry white wine
1 28-oz. can Italian whole tomatoes, chopped, juices reserved
1½ cups chicken or beef stock, or low-sodium broth
¼ tsp nutmeg
3 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
salt and freshly ground pepper
1 lb spaghetti
¼ cup heavy cream
freshly grated Parmesan cheese, for serving
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Directions: |
Directions:In heavy pan, melt butter with oil. Add garlic, pancetta, carrot, onion, and celery and cook over moderately low heat until onion is golden, about 5 minutes. Add beef and pork and cook over moderate heat until no link remains, about 8 minutes. Add mortadella and tomato paste and cook for 2 minutes. Add wine and cook, stirring, until reduced by half, about 3 minutes. Add tomatoes with their juices, the stock, and 1 tbsp 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 1½ hours. Keep warm.
Cook the pasta. Drain.
Stir cream, remaining 2 tbsp parsley and 1 tbsp basil into the meat sauce. Season sauce as needed with salt & pepper, then add 2 cups sauce to spaghetti and toss. Top servings with additional sauce. |
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