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5 from 1 vote

Pasta Bolognese (Italian Meat Sauce)

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins

Ingredients

  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 tablespoons pancetta finely chopped
  • 3 ribs celery finely chopped
  • 1 medium onion finely chopped
  • 5-10 garlic cloves depending on taste
  • 1/4 cup fresh flat leaf parsley finely chopped
  • 1 small can tomato paste
  • 1 large can tomato puree
  • 1 cup white wine
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh or dried basil
  • 2 teaspoons dried parsely
  • 2 bay leaves
  • 2 teaspoons kosher salt divided
  • 1 teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons half and half
  • about 2 cups water or beef broth
  • 1 pound spaghetti
  • 1/4 cup Parmigiano Reggiano cheese

Instructions

  • Add pork, beef, 1 teaspoon kosher salt, 1/2 cup of wine to a large bowl and mix thoroughly with hands. Set aside.
  • In large pot, saute pancetta on medium low heat until it's a slightly crispy and has rendered fat. Add onions and celery to same pot with a little olive oil and saute until wilted and slightly browned.
  • Push mixture to the side of the pan, add crushed garlic to the center, and cook for about 45 seconds.
  • Turn heat up a bit and add fresh parsley and meat mixture. Cook for several minutes until fully cooked and beginning to carmelize.
  • Push mixture to side of pan and add the tomatoe paste to center of pan. Cook for a couple minutes.
  • Pour wine in pan and stir pan ingredients together, making sure to scrape bottom of pan.
  • Add all seasoning: parsley, oregano, basil, bay leaves, additional salt, pepper.
  • Add tomatoe puree, bring to a slight bubble and stir.
  • Add 1 tablespoon of half and half.
  • Turn heat down to low, cover loosely and continue to simmer for 3 hours, making sure to add water or beef broth, about 1/4 cup at a time, as sauce thickens. Add the other tablespoon of half and half at the 2 1/2 hour mark.
  • When ready to enjoy, cook spaghetti to al dente. Drain and toss with a little sauce in large bowl. Spoon additional sauce on individual servings.
  • Garnish with parmigiano reggiano cheese or pecorina romano.