Project Description

This is another dish that uses the marinara sauce. It’s a favourite in our house – deep flavours that pair well with any pasta. Our preference is fresh pappardelle pasta and some freshly ground Parmesan on the side. This sauce takes a little time to prepare but is a great make-ahead sauce for a family weeknight dinner or a casual get together. Serve it with a side of the Roasted Squash salad for a beautiful and tasty meal!

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

  1. 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.
  2. Add the pancetta and continue to saute until the pancetta is starting to brown, about 15-20 minutes.
  3. 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.
  4. Once browned add the wine and stir continuously. This will deglaze the pan. The wine will evaporate fairly quickly.
  5. Next add the beef broth and cook until mostly reduced.
  6. 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.
  7. 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.
  8. 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).
  9. 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.

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Finely chop all vegetables.

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Saute vegetables in oil just until tender, then add the pancetta.

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Continue to saute until the pancetta starts to brown.

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Add the rest of the meats and continue to cook until it starts to brown.

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Add the marinara sauce, cream and Parmesan, cooking after each addition until reduced to a sauce consistency.

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.