Bolognese with pancetta
6 servings
45 minutes
Pancetta Bolognese is a true embodiment of Italian flavor with subtle notes of rustic cuisine. This recipe originates from the Emilia-Romagna region, where a rich meat sauce with tomatoes and wine is traditionally prepared. Pancetta adds a pronounced taste and spiciness to the dish, while the combination of veal mince, vegetables, and red wine creates a rich aroma. Slow-cooking the ragù for several hours gives it a tender texture and deep flavor, while milk softens the acidity of the tomatoes. Bolognese is served with al dente pasta, sprinkled with grated Parmesan and garnished with fresh basil. This dish is perfect for cozy family dinners and festive gatherings, filling each bite with warmth and gastronomic elegance.
1
Place a thick-bottomed pot (e.g., Masterpiece by Zepter) on low heat and melt the pancetta, add the vegetables and sauté them a bit (the vegetables should become slightly soft). Add the minced meat and fry it, stirring constantly, then pour in the wine.
- Pancetta: 150 g
- Celery stalk: 1 stem
- Carrot: 1 piece
- Onion: 1 head
- Ground veal: 400 g
- Red dry wine: 0.7 glass
2
After the wine has evaporated, season the stew with salt and pepper, add diluted tomato paste in broth, and let it simmer on low heat for a couple of hours, occasionally adding some milk to the Bolognese stew.
- Salt: to taste
- Ground black pepper: to taste
- Tomato paste: 2 tablespoons
- Meat broth: 0.7 glass
- Milk: 1 glass
3
When the stew is almost ready, cook the pasta to al dente, drain the water, and mix the pasta with the stew. Serve immediately, sprinkled with grated Parmesan and garnished with basil leaves.
- Paste: 500 g
- Grated Parmesan cheese: to taste
- Basil: 1 stem