Project Description
Ingredients:
• 2 tbsp each of unsalted butter and olive oil
• 1 onion finely diced
• 4 medium sized stalks of celery, finely diced
• 4 medium sized carrots, finely diced
• 4 cloves of garlic, finely diced
• 150g pancetta, diced into 1/4 inch cubes
• Italian sausage and ground beef totaling 1 kg.
• 1 cup red wine
• 2 cups beef broth
• 1 portion marinara sauce (4 cups)
• 3/4 cup light cream + 1/3 cup Parmesan
• Kosher salt and pepper
Difficulty: Intermediate
Prep Time: 20 min
Cook Time: 90 min
Lead Time: N/A
Freezer Friendly: Yes
Leftover Alert: N/A
- On a medium heat, warm up the butter and olive oil and once hot add all the vegetables and garlic. Saute for about 5 minutes or until they are lightly softened. Do not brown.
- Add the pancetta and continue to saute until the pancetta is starting to brown, about 15-20 minutes.
- Add the sausage and beef meats, chopping up the meat as you add it and ensuring all liquid from the meat is evaporated. Sprinkle on some kosher salt and freshly cracked pepper. Saute until the meat is lightly browned. Too much browning results in a bitter sauce.
- Once browned add the wine and stir continuously. This will deglaze the pan. The wine will evaporate fairly quickly.
- Next add the beef broth and cook until mostly reduced.
- Now add the marinara sauce. Mix well and bring to a boil. Reduce the heat to a simmer until you have a thick sauce. This doesn’t take too long since the marinara sauce is already pre-cooked.
- Add the cream and cook another 15 minutes. Then add the Parmesan and mix well. Taste and season with salt and pepper to your liking.
- Boil some fresh linguine, fettuccine or pappardelle until al dente. Drain and add a dab of butter and a couple of ladles of sauce. Mix with the pasta. ( This will stop the pasta from sticking together).
- Place a serving of the pasta on the plate. Top with the bolognese sauce and a sprinkle of freshly grated Parmesan cheese.linguine, fettuccine or pappardelle . Serve with a side of Roasted Squash salad for a beautiful and tasty meal.
This recipe can easily be managed as a part of a weeknight meal option since it can be made ahead of time (on a weekend) and either refridgerated or frozen. When you come home from work, simply heat up the sauce and while it is heating cook your pasta. Our preference is a fresh linguine, fettuccine or pappardelle . Serve with a side of Roasted Squash salad for a beautiful and tasty meal.
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