Ingredients
- Ground beef: 1 pound
- Pancetta: 4 ounces, diced
- Onion: 1 medium, finely chopped
- Carrot: 1 medium, finely chopped
- Celery: 1 stalk, finely chopped
- Garlic: 2 cloves, minced
- Tomato paste: 2 tablespoons
- Dry red wine: 1 cup
Instructions
- Step 1: In a large pot or Dutch oven, cook the pancetta over medium heat until crisp. Remove the pancetta and set aside, leaving the rendered fat in the pot.
- Step 2: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Step 3: Add the chopped onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Step 5: Return the cooked pancetta to the pot. Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours, stirring occasionally. Add water or broth if the sauce becomes too dry.
Notes
- For optimal flavor, allow the Bolognese to cool completely before storing in an airtight container in the refrigerator for up to 3 days or freezing for longer storage.
- To prevent sticking, reheat the Bolognese gently over low heat on the stovetop, adding a splash of water or broth if needed to loosen it up.
- Serve this rich sauce over fresh, thick-cut pappardelle pasta for a truly authentic and satisfying experience.
- Chef's tip: Browning the tomato paste before adding the wine deepens the flavor and adds a touch of sweetness to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American