Pork and Pancetta Bolognese

    2 hours 40 minutes

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

    14 people made this

    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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    Reviews in English (13)


    I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect, and as always well worth the time and effort! Classic bolognese with good flavor.  -  01 May 2010  (Review from Allrecipes USA and Canada)


    This sauce was amazingly rich. It also freezes well and actually is better after the freeze.  -  22 Sep 2008  (Review from Allrecipes USA and Canada)


    LOVE this recipe!!! Prep and cooking times are long; however it is that recipe for special occasions or when you have extra time on your hands. Have always received compliments on this dish. I do tend to add a couple of bay leaves and some oregano and other italian seasonings. ALWAYS get requests at home for this meal.  -  15 Jun 2004  (Review from Allrecipes USA and Canada)