Rich, hearty, and full of flavor, Bolognese sauce is an Italian classic that never disappoints. This recipe combines ground beef, Italian sausage, and pancetta for a deep, meaty flavor, enhanced with vegetables, herbs, and a splash of white wine. Simmered slowly with tomatoes and finished with a touch of cream and Parmesan, this Bolognese pairs perfectly with fettuccine for a comforting and satisfying meal that everyone will love.
Ingredients:
For the Bolognese Sauce:
- 1 ounce dried mushrooms
- ½ cup just-boiled water (for rehydrating the mushrooms)
- 4 ounces pancetta (or bacon), diced
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (to taste)
- 1 cup of white wine (or alternatively, 1 tablespoon of balsamic vinegar)
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato puree
- 2 bay leaves
- 1 teaspoon oregano (or Italian seasoning)
- Salt and pepper to taste
- ¼ cup heavy cream
- ¼ cup Parmigiano Reggiano (Parmesan cheese), grated
For the Pasta:
- 1 pound fettuccine
Instructions:
- Prepare the Dried Mushrooms: Place the dried mushrooms in a small bowl and pour ½ cup of just-boiled water over them. Let them soak for 10-15 minutes until they are rehydrated. Once softened, chop the mushrooms finely, reserving the soaking liquid for later use.
- Cook the Pancetta and Meat: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta (or bacon) and cook until it begins to render and turn crispy, about 4-5 minutes.Add the ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until browned and fully cooked through. Drain any excess fat if needed.
- Sauté the Vegetables: Add the finely diced onion, carrots, celery, garlic, and a pinch of red pepper flakes to the pot. Cook the vegetables with the meat for 5-7 minutes, or until softened and fragrant.
- Deglaze and Add Tomatoes: Pour in the white wine (or balsamic vinegar), stirring to deglaze the pan and scrape up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until it has reduced by half.Add the diced tomatoes, tomato puree, chopped mushrooms, and the reserved mushroom soaking liquid to the pot. Stir well to combine.
- Season and Simmer: Add the bay leaves, oregano (or Italian seasoning), and season with salt and pepper to taste. Heat the sauce until it begins to simmer, then lower the heat to a gentle simmer. Cover and let the sauce cook for 1-2 hours, stirring occasionally to prevent sticking. The extended simmering time enhances the flavor’s richness and depth.
- Finish the Sauce: Once the sauce has thickened and developed deep flavors, stir in the heavy cream and grated Parmesan cheese. Simmer for an additional 5 minutes. Modify the seasoning as needed, and be sure to take out the bay leaves prior to serving.
- Cook the Fettuccine: While the sauce is simmering, cook the fettuccine according to the package instructions in salted boiling water. Strain the pasta while saving a cup of the cooking water.
- Serve: Toss the cooked fettuccine with the Bolognese sauce, adding a little of the reserved pasta water if the sauce needs thinning. Serve with extra grated Parmesan cheese and fresh basil or parsley, if desired.
Conclusion:
This Bolognese sauce is a hearty, slow-simmered masterpiece, blending ground beef, Italian sausage, and pancetta with earthy mushrooms and sweet vegetables. The addition of cream and Parmesan at the end brings a rich, velvety finish that coats the fettuccine perfectly. A meal that’s sure to impress, it offers layers of deep, comforting flavors in every bite.
Classic Bolognese Sauce with Fettuccine
A rich and flavorful Bolognese sauce made withground beef, Italian sausage, pancetta, and vegetables, slow-simmered withtomatoes and herbs. Finished with cream and Parmesan, and served overfettuccine, this dish is a classic comfort food perfect for family dinners orspecial occasions.
Ingredients
For the Bolognese Sauce:
- 1 ounce dried mushrooms
- ½ cup just-boiled water for rehydrating the mushrooms
- 4 ounces pancetta or bacon, diced
- 1 pound ground beef
- 1 pound Italian sausage casings removed
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 carrots finely diced
- 2 stalks celery finely diced
- 4 cloves garlic chopped
- 1 pinch red pepper flakes to taste
- 1 cup of white wine or alternatively, 1 tablespoon of balsamic vinegar
- 1 28-ounce can diced tomatoes
- 1 14-ounce can tomato puree
- 2 bay leaves
- 1 teaspoon oregano or Italian seasoning
- Salt and pepper to taste
- ¼ cup heavy cream
- ¼ cup Parmigiano Reggiano Parmesan cheese, grated
For the Pasta:
- 1 pound fettuccine
Instructions
- Prepare the Dried Mushrooms: Place the dried mushrooms in a small bowl and pour ½ cup of just-boiled water over them. Let them soak for 10-15 minutes until they are rehydrated. Once softened, chop the mushrooms finely, reserving the soaking liquid for later use.
- Cook the Pancetta and Meat: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta (or bacon) and cook until it begins to render and turn crispy, about 4-5 minutes. Add the ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until browned and fully cooked through. Drain any excess fat if needed.
- Sauté the Vegetables: Add the finely diced onion, carrots, celery, garlic, and a pinch of red pepper flakes to the pot. Cook the vegetables with the meat for 5-7 minutes, or until softened and fragrant.
- Deglaze and Add Tomatoes: Pour in the white wine (or balsamic vinegar), stirring to deglaze the pan and scrape up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until it has reduced by half. Add the diced tomatoes, tomato puree, chopped mushrooms, and the reserved mushroom soaking liquid to the pot. Stir well to combine.
- Season and Simmer: Add the bay leaves, oregano (or Italian seasoning), and season with salt and pepper to taste. Heat the sauce until it begins to simmer, then lower the heat to a gentle simmer. Cover and let the sauce cook for 1-2 hours, stirring occasionally to prevent sticking. The extended simmering time enhances the flavor’s richness and depth.
- Finish the Sauce: Once the sauce has thickened and developed deep flavors, stir in the heavy cream and grated Parmesan cheese. Simmer for an additional 5 minutes. Modify the seasoning as needed, and be sure to take out the bay leaves prior to serving.
- Cook the Fettuccine: While the sauce is simmering, cook the fettuccine according to the package instructions in salted boiling water. Strain the pasta while saving a cup of the cooking water.
- Serve: Toss the cooked fettuccine with the Bolognese sauce, adding a little of the reserved pasta water if the sauce needs thinning. Serve with extra grated Parmesan cheese and fresh basil or parsley, if desired.