Pork and Pancetta Bolognese

    Pork and Pancetta Bolognese


    14 people made this

    Pancetta, pork and veal all simmered with tomatoes, milk and chicken stock then seasoned with parsley, basil and thyme. Served over fettuccine pasta.

    Serves: 6 

    • 1/4 cup extra virgin olive oil
    • 2 onions, diced
    • 2 cups diced celery
    • 1 cup diced carrots
    • 2 cloves garlic, diced
    • 250g veal mince
    • 250g pork, diced
    • 380g Italian sausage
    • 190g pancetta, diced
    • 2 (400g) tins whole peeled tomatoes, with liquid
    • 420ml chicken stock
    • 1/2 cup (250ml) whole milk
    • 5 teaspoons chopped Italian flat leaf parsley
    • 5 tablespoons chopped fresh basil
    • 5 teaspoons chopped fresh thyme
    • salt and pepper, to taste
    • 500g fettuccine pasta
    • 1 cup grated Parmesan cheese

    Preparation:40min  ›  Cook:2hours  ›  Ready in:2hours40min 

    1. Heat oil in a large, heavy saucepan over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
    2. Stir in tomatoes, chicken stock, milk, parsley, basil and thyme. Reduce heat to medium-low then simmer, uncovered, for 2 1/2 hours; stirring occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
    3. Bring a large saucepan of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    4. Serve fettuccine topped with the sauce and Parmesan cheese.

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