Linguini Bolognese with Pancetta, Beef, Tomato Sauce, Herbs and Parmesan
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 35 min | Active: 35 min
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings): Calories 666 | Total Fat 29 g | Saturated Fat 9 g | Carbohydrates 75 g | Dietary Fiber 6 g | Sugar 6 g | Protein 28 g | Cholesterol 132 mg | Sodium 1009 mg
- 1 pound fresh linguini
- 3 ounces pancetta, sliced medium thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 carrot, small dice
- 1/2 red onion, small diced
- 6 ounces ground beef
- Two 15-ounce cans whole peeled tomatoes
- 2 sprigs fresh thyme, chopped
- Kosher salt and freshly ground black pepper
- Handful fresh basil leaves
- 1/2 bunch fresh parsley, chopped
- 1 ounce Parmesan, shaved
Cook Mode: Keep your screen awake while you create this irresistible dish!
- Prepare the pasta following package instructions and set it aside, ready for its flavorful embrace.
- In a medium saucepan, cook the pancetta in olive oil until crispy. Incorporate the garlic, carrots, and onions, sauting until they soften and release their aromatic magic.
- Add the ground beef and cook until beautifully browned. Stir in the tomatoes, breaking them apart with a wooden spoon. Add the thyme and simmer for 30 minutes to one hour, stirring occasionally. Season with salt and pepper to perfection.
- Just before serving, stir in the fresh basil. Toss the pasta with the rich sauce, then garnish with chopped parsley and shaved Parmesan for a burst of herbaceous delight.
This standout recipe comes from a cooking contest participant. It hasn't been tested for home kitchens, but its bold flavors will inspire you to make it your own!
