spaghetti bolognese

Years ago, when we were still in high school in Massachusetts and our dad first began spending time in New York City for work, we’d sometimes get to go into the city to visit him. Whenever we did so, he’d treat us to a wonderful dinner at a small Italian restaurant near his hotel. They had the most mouth-watering spaghetti Bolognese, creamy yet tangy, with just enough meaty chunkiness. It was just delicious! This version of Bolognese is as close as we’ve been able to get to those yummy flavors of our memory. We hope you enjoy it as much as we do.

SERVES 6 TO 8

INGREDIENTS

1 tablespoon olive oil

4 ounces bacon or pancetta, diced

1½ cups chopped yellow onion

¾ cup diced carrot

¾ cup diced celery

1 tablespoon minced garlic

1 teaspoon salt

½ teaspoon ground black pepper

2 bay leaves

½ teaspoon dried thyme

¼ teaspoon dried oregano

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 pound ground beef or ground veal

½ pound gluten-free pork sausage, removed from the casings, or ground pork

2 tablespoons tomato paste

1 cup red wine

2 cans (14½ ounces each) crushed tomatoes and their juice

1 can (14½ ounces) tomato sauce

1 cup beef or chicken stock or broth

2 teaspoons sugar

¼ cup heavy cream

2 tablespoons unsalted butter

3 tablespoons chopped fresh parsley leaves

1 pound gluten-free spaghetti

1 cup freshly grated Parmesan cheese

STEPS

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.

Add the onion, carrot, and celery and cook, stirring, until soft, 4 to 5 minutes.

Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.

Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.

Add the tomato paste and cook, stirring, for 1 to 2 minutes.

Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juice, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1½ hours.

Add the cream, butter, and parsley, stir well, and simmer for 2 minutes.

Discard the bay leaves and adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally, to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add ½ cup of the cheese and toss to blend. Divide among pasta bowls and serve with the remaining cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)