Bolognese Sauce

Ingredients

• 4 ounces pancetta (cut in to 1/4 inch cubes)
• 1 medium carrot (cut in to 1/4 inch cubes)
• 1 small small onion (cut in to 1/4 inch cubes)
• 1 large rib celery (cut in to 1/4 inch cubes)
• 1 pound ground beef
• 1 1/4 cups dry white wine
• 28-ounce can crushed tomatoes with juice (ideally San Marzano)
• 1/4 cup heavy cream
• 1 pound pappardelle pasta (or tagliatelle, cooked according to package directions)
• kosher salt and freshly ground black pepper (to taste)
• grated Parmigiano Reggiano (to taste, optional)
• minced fresh Italian parsley (to taste, optional)

Instructions

1. 1

   Heat a large pot over medium heat; add pancetta. Cook and stir until fat starts to render, 5 to 7 minutes.

2. 2

   Add the soffritto of vegetables: carrot, onion, celery. Cook and stir until soft, about 5 minutes.

3. 3

   Add the ground beef; break up with a wooden spoon and stir until lightly brown, 3 to 5 minutes. Drain and discard excess fat. Add wine and bring to boil; reduce heat and let simmer, stirring occasionally for 30 minutes, or until most of the wine evaporates.

4. 4

   Add crushed tomatoes and their juices; stir. Simmer 30 minutes more. This is a good time to put water on to boil for your pasta. (Cook pasta according to package directions, timed to be ready just after you've stirred cream into the sauce. And reserve some of the pasta water for loosening the sauce if necessary.)

5. 5

   Remove sauce from heat and stir in heavy cream.

6. 6

   Season ragu with salt and freshly ground black pepper to taste. Add hot cooked pasta to sauce and gently toss to coat. Add reserved pasta water if necessary to loosen the sauce.

7. 7

   Divide pasta and sauce among serving bowls. If desired, top with grated Parmigiano Reggiano cheese and minced fresh Italian parsley; serve.