Pasta Bolognese with Pancetta and Red Wine

Rich and hearty pasta Bolognese slow simmered with pancetta and red wine. The ultimate comfort food! I hope everyone had a wonderful Valentine’s Day yesterday. Andrew and I celebrated Valentine’s Day early on Friday night with reservations at the amazing June restaurant in Peoria Heights. Even though we had already celebrated, I just couldn’t let the day go by without making a delicious dinner for the two of us.

One of my favorite comfort foods is spaghetti and meat sauce, however, creating a delicious sauce is sometimes a labor of love. I thought what better day to make this glorious slow simmered dinner than for Valentines Day! Despite the long simmering time, this recipe is actually really easy, requiring very little actual hands on time. The result is definitely worth the wait-a rich, thick, and complex flavored meat sauce worthy of a special occasion.

Pasta Bolognese with Pancetta and Red Wine

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 3 hours and 45 minutes

Total Time: 4 hours


5 tablespoons unsalted butter, divided
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 tablespoon minced garlic
2 ounces pancetta, minced
3/4 pound ground beef chuck
Table salt
1 cup whole milk
1 cup red wine
1 (28 ounces) can diced tomatoes, juice reserved
1 pound fettuccine pasta dried
Parmesan cheese , grated, for serving


In a large, heavy-bottomed Dutch oven over medium heat melt butter; add onion, carrot, celery, garlic, and pancetta and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt;
Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated (wooden spoon should leave trail when dragged through sauce), about 3 hours. Adjust seasonings with extra salt to taste. Keep sauce warm.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain pasta, leaving some water dripping from noodles. Toss with sauce and remaining 2 tablespoons butter. Distribute among individual bowls and serve immediately, passing Parmesan cheese separately.

Source: adapted from Cook's Illustrated, January 1999

One Year Ago: Steak Tips with Peppered Mushroom Gravy 

19 Responses to “Pasta Bolognese with Pancetta and Red Wine”

  1. #
    Megan — February 15, 2012 @ 11:40 am

    Mmm… this sounds wonderful. Wish I had a big bowl of it for lunch!

  2. #
    Trish — February 15, 2012 @ 12:06 pm

    That looks SO yummy.

  3. #
    GoodbyeNavi — February 15, 2012 @ 2:17 pm

    That looks absolutely delicious! Another saved recipe.

  4. #
    ChgoJohn — February 15, 2012 @ 3:06 pm

    Now you’re talking, Christina! What a great recipe and a beautiful looking plate of pasta!

  5. #
    Erin @ Dinners, Dishes, and Desserts — February 15, 2012 @ 8:22 pm

    I have never made a full on bolognese sauce before. I have always wanted to, now you are really tempting me to do it! This looks so good!

  6. #
    Liz — February 15, 2012 @ 8:46 pm

    Oh, this sauce sounds incredible!!! So beautiful and meaty!!! Thanks so much for sharing~

  7. #
    Chelsea @ Chelsea's Culinary Indulgence — February 15, 2012 @ 8:50 pm

    Yum I love Bolognese but adding pancetta what a great idea!

  8. #
    Just A Smidgen — February 15, 2012 @ 9:04 pm

    Pasta and Valentine’s Day just seem to go together.. add the Bolognese sauce and it’s perfect!! Well, maybe a little red wine:) xo Smidge

  9. #
    Reem | Simply Reem — February 16, 2012 @ 12:35 am

    Yummy meaty goodness….
    I wish I can have a large , very large serving of this right now.

  10. #
    Sarah Harris — February 16, 2012 @ 1:23 am

    I’ll start with the red wine and see where that gets me. Seriously though I have so many of your recipes tagged to try! YUM!

  11. #
    Chica Andaluza — February 16, 2012 @ 5:05 am

    That looks lovely and slow cooked is always best for this kind of sauce. I always think of the children´s move The Lady and The Tramp – eating pasta together outside the restaurant…aah, so sweet!

  12. #
    Amy — February 16, 2012 @ 8:02 am

    This looks so hearty and delicious!

  13. Pingback: Parmesan and Asiago Cheese Garlic Bread | Sweet Pea's Kitchen

  14. #
    Rach @ This Italian Family — February 16, 2012 @ 8:46 pm

    Oh goodness, I love bolognese! This looks amazing!

  15. #
    Bluejellybeans — February 17, 2012 @ 5:51 am

    I love a good plate of pasta Bolognese 😉

  16. #
    thejoyfulsoul — February 18, 2012 @ 3:27 am

    That looks absolutely delicious! Thank you for sharing the recipe. Can’t wait to try it!

  17. Pingback: Almond Joy Tart | Sweet Pea's Kitchen

  18. #
    Emily @ Life on Food — February 19, 2012 @ 3:34 pm

    This looks amazing. I always love a good pasta dish and this is one of them. A great way to celebrate and stay warm!

  19. #
    indiraadams — February 20, 2012 @ 3:17 am

    I’m going to say it: Can I please come to live at your house, and eat all your food with you?

    Your recipes are mouthwatering! Amazing every single time.

Leave a Comment