The weekends were made for making bolognese. This Weekend Bow Tie Bolognese is insanely rich and flavorful. Everyone will love this delicious meat sauce!
Add the olive oil to a Dutch Oven or large skillet over medium-high heat. Add the diced pancetta, onion, celery and carrots. Cook until the pancetta is cooked and the vegetables are soft, about 4-5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and stir well to incorporate. Cook 2 minutes.
Add the ground beef and cook until no longer link. Break it up as it cooks. Drain off the excess fat (especially if you are using the 80-20).
Add the wine and let simmer for 2-3 minutes until the meat begins to absorb it and the alcohol cooks off.
Now add the broth, crushed tomatoes, half and half, bay leaf, salt, pepper, oregano, thyme and crushed red pepper flakes. Add the grated parmesan cheese and the parmesan rind (optional). Stir everything together well.
Bring the sauce to a boil and then lower heat to low so that it is at a low simmer. Stir occasionally, about every twenty minutes.
Cook until the sauce is thick and meaty and creamy, about an hour and a half. Remove the parmesan rind (if added) and the bay leaf.
Cook pasta according to package directions. Pull the cooked pasta from its water and place directly into bolognese. Add a ladle of pasta water if needed. Stir well to coat the pasta.
Top with freshly shaved Parmesan and fresh chopped parsley. Enjoy!
