2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
How to Make It
In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.
To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.
To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.
This sauce is absolutely delicious. I agree with the other reviewers that you should cut back on the salt. I also added about a tablespoon of sugar to cut the acidity. The process of making this was great, and we made fresh fettuccine to go along with it. Probably the best pasta dish I've had in a long time.
Per the other reviewers, I put less salt than called for an the sauce came out great. This is definitely a super easy dish. The "hardest"/most time-consuming part of this recipe is chopping the veggies. I was a little skeptical as I was making because it didn't look too appealing, but by the time it simmered and I tasted it, my skepticism flew out the door. I'll definitely be making this again!
Best sauce ever. Made a few minor changes. Used dry herbs as did not have fresh. Since very earthy with dried I will reduce a little next time. Added half a jar of sliced mushrooms because everything is better with mushrooms.
Only used half an onion, since that is what I found in fridge, worked out very well.
Dropped red pepper and used a Tuscon Dried Herbs Seasoning for a very little heat.
Not sure it made any difference but I used a Spanish Sparkling white wine, the balance I served with dinner. Went over very nicely.
I plan to double recipe next time as there just were not enough left overs. PS: leftovers tasted even better that the first night.
Left over sauce frozen nicely, defrosed a little dry. But when heated up it was like the first night, Happy cooking and eating.
Plan to serve to guests next week and I am sure they will want a conatiner of Bolognese Sauce to go home with!
Outstanding. WATCH THE SALT! Have made this twice and keep reducing the amount of salt. I've found 1 tsp. is plenty if you use really good pancetta. Substituted meat loaf mix (pork, veal, beef) for all beef, with outstanding results.
I made this for the first time yesterday, and it was truly fantastic. One thing to note - pancetta seems to vary quite a bit in saltiness, so you may need to adjust the added salt down if your pancetta seems to be on the salty side. I neglected to think about that and ended up having to add some extra wine to dilute the saltiness. I also added a few pinches of sugar to bring down the acidity from the wine. Otherwise, best bolognese sauce I've ever made - I will be sticking with this recipe.
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