Emeril's Spaghetti Bolognese

By RobinPD

Double recipe

Ingredients

• 1-2 tbsp olive oil
• 8 oz. pancetta, diced
• 3 cups onion (3 onions)
• 1 1/2 cups diced carrots (2 carrots)
• 1 1/2 cups diced celery (3-4 stalks)
• 2 tbsp minced garlic
• 2 tsp salt
• 1 teaspoon ground black pepper
• 3-4 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 lb. ground beef or veal
• 1 lb. pork sausage, removed from the casings, or ground pork
• 4 tbsp tomato paste
• 2 cup red wine
• 2 (28 oz.) cans crushed tomatoes and their juice
• 1 (28 oz) can tomato sauce
• 2 cup beef or chicken broth
• 4 tsp sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter

Preparation

Step 1

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4-5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1-2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream and butter, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.