Get ready to become a fan-cetta of pancetta.
I love a big bowl of pasta more than anything.
When it's a little cold outside and you've got time to let a sauce simmer all day, do yourself a favor and make this bolognese. I like to make a big batch and freeze half to keep for later.
It's comforting, versatile, and bursting with flavor. Plus it's easy to modify to meet your preferences - skip the pancetta, swap the turkey for pork or beef, add more tomatoes -- you do you!
Pair with your favorite pasta - or go for homemade pasta if you're feeling extra fancy!
Cook time | 3-4 hours (mostly simmering) |
Servings | 6-8 |
Ingredients
2 lbs ground turkey
8 oz (2 packs) pancetta
2 cups celery, chopped
2 cups carrots, peeled and chopped
2 cups onions, peeled and chopped
2 cups dry white wine
2 cups whole milk
2 sprigs rosemary
1 teaspoon nutmeg
1 large can San Marzano whole peeled tomatoes (leave them whole)
Bunch of fresh basil to serve
Parmigiano reggiano to serve
Olive oil
Salt & pepper
Instructions
Peel and dice the carrots, celery, and onion.
Heat olive oil in large pot over medium low heat. Make your mirepoix (fancy term for gently cooked carrots, celery, onion) by cooking until fragrant ~5 minutes.
Add ground turkey, pancetta, rosemary, and salt & pepper. Cook and stir to crumble the meat, ~5 more minutes.
Add milk and nutmeg, stirring frequently, ~5 more minutes.
Add wine, let simmer until most has evaporated, ~5-10 more minutes.
Add tomatoes and turn heat down to low. Let simmer, uncovered, for as long as you like, ideally 3 hours or more, stirring from time to time. Add water as needed.
Cook your pasta!
Remove rosemary stems and stir well to break up tomatoes as needed (they'll be soft and should easily break apart).
Toss sauce with cooked pasta and serve with fresh basil and parmigiano reggianno!
