Spaghetti with Bolognese Sauce

By charlotteh371

the Bolognese sauce can be put in the fridge for up to 5 days ahead.

Ingredients

• 1 tbsp. unsalted butter
• 1 tbsp. extra virgin olive oil
• 4 garlic cloves, minced
• 3 oz thinly sliced pancetta, finely chopped
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 1 celery rib, finely diced
• 1 lb coarsely ground beef chuck
• 1 lb coarsely ground pork
• 1/4 lb mortadella, cut into 1/4 inch dice (optional)
• 1 tbs tomato paste
• 1 cup dry white wine
• one 28oz Italian whole tomatoes, chopped, juices reserved
• 1 1/2 cups 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 cup heavy cream
• freshly grated parm cheese for serving

Preparation

Step 1

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 5mins. 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 mins. stir in the mortadella and tomato paste and cook for 2mins. add the wine and cook, stirring, until reduced by half about 3mins. add the tomatoes with their juices, the stock, the nutmeg and 1 tbsp. 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 ad dente. drain and return it to the pot. stir the cream and the remaining 2 tbsp. of parsley and 1 tbsp. 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 parm cheese at the table.