Bolognese Sauce

Recipe View In a large, heavy-bottomed Dutch oven or skillet, warm the olive oil over medium heat. Add the minced onion, diced bacon, and minced garlic. Sauté until the bacon is browned and crisp, and the onion is translucent, about 8-10 minutes. Transfer the bacon mixture to a paper towel-lined plate using a slotted spoon, reserving the rendered bacon fat in the pot. (Total time: 10 minutes)

Recipe View Increase the heat to medium-high. Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until browned and crumbly, about 5-7 minutes, draining any excess grease. (Total time: 7 minutes)

Recipe View Return the bacon mixture to the pot with the meat. Stir in the crushed tomatoes, sliced mushrooms, tomato sauce, shredded carrots, and chopped celery. Pour in the white wine and chicken stock. Season with dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle boil. (Total time: 5 minutes)

Recipe View Reduce the heat to low, cover the pot, and simmer the sauce for at least 1 hour, or up to 2-3 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor will become. (Total time: 60-180 minutes)

Recipe View While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. (Total time: 10 minutes)

Recipe View Toss the cooked pasta with the Bolognese sauce. Add a splash of the reserved pasta water if needed to create a creamy consistency. Serve immediately and garnish with fresh parsley or grated Parmesan cheese, if desired.