GRANDMA'S BOLOGNESE
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 22
Steps:
- Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
- Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.
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Danielle Craigie
[email protected]I was disappointed with this recipe. The sauce was bland and lacked flavor.
Salma Raies
[email protected]I'm not sure what I did wrong, but my sauce turned out a little too salty. I think I'll try it again with less salt next time.
Bipin Khatri
[email protected]This sauce is so good, I could eat it every day.
Reese Batchelder
[email protected]I love the addition of red wine to this recipe. It gives the sauce a rich and complex flavor.
Kedra Baker
[email protected]This is the perfect recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Sayam Abbasi
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to make a classic Italian dish.
saraki lok
[email protected]I made this sauce for a party last weekend, and everyone raved about it.
Joy Macaulay
[email protected]This sauce is so versatile. I've used it on pasta, pizza, and even as a dip for bread.
Mahi Honey
[email protected]I'm always looking for new Bolognese sauce recipes, and this one is a great addition to my collection.
Anum Imran
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
l love you
[email protected]This recipe is a keeper! I will definitely be making it again.
Luis Valdez
[email protected]I've been making this Bolognese sauce for years, and it's always a hit. It's the perfect comfort food for a cold winter day.
Tarak Mia
[email protected]I'm not a big fan of Bolognese sauce, but this recipe changed my mind. It's so delicious and easy to make.
Isabel Jen
[email protected]I made this for my family last night and they loved it! Even my picky kids ate it all up.
Jabed Tonny
[email protected]This is the best Bolognese sauce I've ever had! It's so rich and flavorful, and the meat is so tender. I followed the recipe exactly, and it turned out perfectly.