Who doesn’t love a big pot of Spaghetti Bolognese? Every now and then, I need to indulge myself in a hearty meal without feeling guilty!
I recently had a craving for a hearty Bolognese meat sauce and my crew ate it up licky split! Spaghetti Bolognese is a traditional Italian ragu from Bologna. It’s a rich flavorful sauce that is perfect for a Sunday night dinner with family. It also freezes well and can be kept in the freezer for up to three months. What’s the difference between Bolognese and other meat sauce? Well for one, some different ingredients, but two, the bolognese sauce is cooked down until it is thick and hearty.
Pretty much every time I make this dish, I use a different combination of meat. I’ve used bacon; I have used pancetta; I have also used a combination of bacon and pancetta. I have made the recipe with only ground beef, or with a mixture of ground veal, ground beef and ground pork. Whatever you feel works for this recipe.
So do yourself a favor and when you need a deep hearty meal try this delicious Spaghetti Bolognese recipe.
Guilty pleasures are good, too!
Ali in the Valley
Recipe inspired by Emeril Lagasse.
2 tablespoons olive oil
4 ounces bacon or pancetta (diced)
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 tablespoon tomato paste
1 cup dry Vermouth or dry red wine
1 28- ounce can diced tomatoes and their juice
1 14.5 ounce can crushed tomatoes
1 cup beef stock or broth
1/4 cup heavy cream or milk
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 10 to 12 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, basil, and rosemary and cook, for 3 minutes. Add the beef, veal and pork and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the Vermouth or Red Wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 4 minutes.
Add the tomatoes and their juices, beef broth, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 5 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)