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A true Italian comfort food, this hearty Spaghetti Bolognese features a rich, slow-simmered meat sauce served over Cervasi Spaghetti. Made with simple, quality ingredients, it’s a timeless family favorite that’sperfect for sharing around the table. 

Ingredients

  • 3 Tbsp Cervasi Extra Virgin Olive Oil 
  • 2 Tbsp butter 
  • 1 onion, finely diced 
  • 1 carrot, finely diced 
  • 2 celery stalks, finely diced 
  • 4 cloves garlic, chopped 
  • salt and freshly ground black pepper 
  • 1/4 lb pancetta, diced 
  • 1/2 lb ground beef 
  • 1/2 lb ground pork 
  • 1 1/4 cups dry red or white wine 
  • 1/2 (6 oz) can tomato paste 
  • 1 (28 oz) can San Marzano crushed tomatoes 
  • 1/4 tsp ground nutmeg 
  • 2 dried bay leaves 
  • 1 bunch fresh thyme, tied with kitchen twine 
  • 2 cups beef stock, chicken stock or water, plus more as needed 
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving 
  • 1 lb Cervasi Spaghetti 
  • kosher salt, for the pasta water 

Instructions

  1. Heat the Cervasi Extra Virgin Olive Oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. 
  2. Add the onion, carrot and celery. Season lightly with salt and cook until softened and the onion is translucent, about 8–10 minutes. 
  3. Stir in the garlic and pancetta. Cook for 2–3 minutes, then add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned and the liquid has evaporated, about 10 minutes. 
  4. Pour in the wine and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes. 
  5. Stir in the tomato paste followed by the crushed tomatoes. Cook for 2–3 minutes. 
  6. Add 1 cup of the stock, bay leaves, thyme and nutmeg. Season lightly with salt and pepper. Bring to a gentle simmer. 
  7. Reduce the heat to low and cook uncovered for 1½–2½ hours, stirring occasionally. Add additional stock or water as needed to keep the sauce rich and saucy. The longer it simmers, the deeper the flavor becomes. 
  8. Remove the thyme bundle and bay leaves. Skim excess fat if desired and season to taste with salt and pepper. 
  9. Meanwhile, cook the Cervasi Spaghetti in a large pot of generously salted boiling water according to the package directions until al dente. Reserve 1/2 cup of the pasta water before draining. 
  10. Toss the spaghetti with the Bolognese sauce, adding a splash of the reserved pasta water if needed to help coat the noodles. 
  11. Divide among serving bowls and finish with freshly grated Parmigiano Reggiano. 

Servings: 6–8 

Ready In: About 2½ hours 

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