We try to plan our menus for the week on Sundays. This week my daughter asked for Spaghetti Bolognese. I’m not sure where she had it before or heard of it but she wanted it. Fine by me. I looked up a few recipes and was dismayed to find that not only did they contain pancetta but that they also contained butter and cream. Since we keep kosher that was a big problem. Luckily I stumbled on a version that touted itself as the Perfect, Authentic Italian Bolognese Sauce. That is quite a claim! Not sure it if is the perfect sauce or not but it was s big hit at our house.
- 2 tsp olive oil
- 6 or so slices pancetta (I used turkey bacon)
- 2 large onions, chopped
- 3 cloves garlic, crushed
- 2 carrots, chopped
- stick of celery, chopped
- 1 lb ground beef
- 1 lb ground veal or lamb (I used sweet Italian Veal sausage that I took out of the casings)
- 2 cans (400g) diced or chopped tomatoes
- 2 large glasses Red Wine (nice precise measurement, maybe that is why I love this recipe! I used a Cabernet Sauvignon)
- 2 bay leaves
- Salt and pepper to taste
- Pasta (enough for 4 people, cooked. Recipe suggested tagliatelle, but we used spaghetti)
- Heat the oil in a large, heavy based saucepan and fry the bacon until golden brown over medium heat.
- Add the onions and the garlic, sauteing until slightly browned and softened.
- Increase the heat to high and add the ground beef. Saute until the beef is browned. Remove from pan to a bowl.
- Add the veal or lamb and saute until browned.
- Add the onions, garlic and beef back to the pan. Pour in the wine and boil until it has reduced in volume by about a third.
- Reduce temperature to medium-low and add in the tomatoes, celery and carrot.
- Allow to simmer for 1 – 1 1/2 hours until the sauce has reduced considerably. Stirring now and then.
- Pour sauce over the cooked pasta. Enjoy!