The best authentic Bolognese Sauce recipe straight from Bologna, Italy! This traditional Italian pasta sauce is heavenly and easy to make!
Course Main Course
Keyword comfort food, dinner party, easy
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
4ouncespancettacut in to 1/4 inch cubes
1mediumcarrotcut in to 1/4 inch cubes
1smallsmall onioncut in to 1/4 inch cubes
1largerib celerycut in to 1/4 inch cubes
1 1/4cupsdry white wine
28-ounce cancrushed tomatoes with juice
1pounddry pappardelle pastaor tagliatelle, cooked according to package directions
salt and freshly ground black pepperto taste
grated Parmigiano Reggianoto taste, optional
minced fresh Italian parsleyto taste, optional
Heat a large pot over medium heat; add pancetta. Cook and stir until fat starts to render, 5 to 7 minutes.
Add the soffritto of vegetables: carrot, onion, celery. Cook and stir until soft, about 5 minutes.
Add the ground beef; break up with a wooden spoon and stir until lightly brown, 3 to 5 minutes. Drain and discard excess fat. Add wine and bring to boil; reduce heat and let simmer, stirring occasionally for 30 minutes, or until most of the wine evaporates.
Add crushed tomatoes and their juices; stir. Simmer 30 minutes more. This is a good time to put water on to boil for your pasta. (Cook pasta according to package directions, timed to be ready just after you've stirred cream into the sauce.)
Remove sauce from heat and stir in heavy cream.
Season ragu with salt and freshly ground black pepper to taste. Add hot cooked pasta to sauce and gently toss to coat.
Divide pasta and sauce among serving bowls. If desired, top with grated Parmigiano Reggiano cheese and minced fresh Italian parsley; serve.
If you can’t find pancetta, substitute thick sliced bacon – the main difference is that pancetta isn’t smoked.