- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/4 pound pancetta, chopped coarsely
- 1–1/2 pounds ground beef, preferably chuck
- 1–1/2 pounds ground pork
- 1 cup beef broth, hot
- 1 35oz can of imported whole Italian tomatoes, passed through a food mill
- 2 tablespoons tomato paste
- salt & pepper to taste
- 1 pound fresh tagliatelle pasta
- 1/2 cup heavy cream (optional)
- In a large deep sauce pan, heat the olive oil over medium heat. Add the onion, carrot and celery, cook stirring occasionally until the onion is translucent, about 10 minutes.
- Add the pancetta and cook until the fat begins to render, about 5 minutes. Then add the ground beef pork, turn heat to high and cook, stirring occasionally until meat is browned, about 15 minutes.
- Pour in the beef broth and stir making sure to scrape in any browned bits of meat that are sticking to the bottom or sides of the pan. Then add the tomatoes and tomato paste, and season with salt and pepper. Let come to a boil, lower the heat to low and simmer for 2 hours, stirring occasionally. The sauce should be thick with very little liquid left.
- Stir in the cream (if using) and simmer for 5 minutes. Bring a pot of generously salted water to a boil, add the tagliatelle and cook until al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve.