A staple of Northern Italy, this Bolognese sauce is full of meaty deliciousness combined with sweet and savory tomatoes and served over our Fettuccine Nest pasta. Enjoy this hearty pasta dish with some Valpolicella Ripasso.
Pre-heat a sauce pot over medium high heat.
Add the oil, beef, veal and pancetta. Sauté until the meat begins to brown lightly. Stir carefully to break up the ground meat while cooking.
Add the onion, carrot and celery. Sauté until they begin to soften, approximately 6 minutes.
Add the garlic and cook until very aromatic.
Add the wine and reduce the mixture by ¾.
Add the tomatoes, bay leaf, salt, pepper, nutmeg and bring to a simmer. Simmer gently for 2 – 2 ½ hours or until the meat is tender and the sauce is very flavorful. If the sauce becomes too thick, add a small amount of water to adjust the consistency.
Add the sage in the last 30 minutes of cooking.
Taste and adjust the seasoning.
Bring a large pot of water to a boil. Once it's boiling, sprinkle in 2 tsp. of sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.
Servings 4