Simple Bolognese


1/4 cup extra-virgin olive oil

6 oz. pancetta
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes

½ cup red wine
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano


In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the pancetta, onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the red wine, tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish Bolognese with Pecorino Romano. Check for seasoning.

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The only additions to her recipe were that I added 6 ounces of Pancetta and ½ cup red wine. I found that this adds some smokiness and sweetness to the overall taste.

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