Spaghetti With Bolognese Sauce

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 3 ounces thinly sliced pancetta, finely chopped
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 1 celery rib, finely diced
• 1 lb ground chuck
• 1 lb ground lamb
• 1/4 lb mortadella, cut into 1/4 inch dice (optional, but adds alot to the flavor)
• 1 tablespoon tomato paste
• 1 cup dry wine
• 1 (28 ounce) can italian whole tomatoes, chopped,juices reserved
• 1 1/2 cups chicken or 1 1/2 cups beef stock
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped basil
• salt & freshly ground black pepper
• 1 lb spaghetti
• 1/4 cup heavy cream
• parmesan cheese, for serving

Recipe

• 1 in a large pan melt the butter in the oil over moderately low heat.
• 2 add garlic, pancetta, carrot, onion and celery and cook until the onion is golden, about 5-minutes.
• 3 add the ground beef and lamb and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8-minutes.
• 4 stir in the mortadella and tomato paste and cook for 2-minutes.
• 5 add the wine and cook, stirring, until reduced by half, about 3-minutes.
• 6 add the tomatoes with their juices, the stock, nutmet and 1-tbsp each of the parsley and basil and bring to a boil.
• 7 season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours.
• 8 keep warm.
• 9 in a large pot of boiling salted water, cook spaghetti until al dente.
• 10 drain and return to the pot.
• 11 stir in the cream and the remaining 2-tbsp of parsley and 1-tbsp basil into the meat sauce.
• 12 season the sauce with the salt and pepper, then add 2-cups to the spaghetti and toss.
• 13 transfer the spaghetti to a large bowl with the remaining sauce and serve.
• 14 can be refigerated for up to 5-days.