Lunch: Spaghetti with Bolognese Sauce

The mix of fresh and cured meats in this classic sauce gives it a complex, hearty flavor. This version also achieves the ideal balance of meat to sauce. Recipe By: Marcia Kiesel

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Spaghetti with Bolognese Sauce

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
4 garlic cloves
3 oz. thinly sliced pancetta
1 medium carrot
1 medium onion
1 celery rib
1 lb. coarsely ground beef chuck
1 lb. coarsely ground pork
1/4 lb. mortadella
1 tbsp. tomato paste
1 c. dry white wine
One 28-ounce can Italian whole tomatoes
1 1/2 c. chicken or beef stock or low-sodium broth
1/4 tsp. freshly grated nutmeg
3 tbsp. Chopped flat-leaf parsley
2 tbsp. chopped basil
Salt and freshly ground pepper
1 lb. spaghetti
1/4 c. heavy cream
freshly grated Parmesan cheese

Instructions

In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.
Make Ahead: The Bolognese sauce can be refrigerated for up to 5 days.

Add a review for Spaghetti with Bolognese Sauce