Directions:
- In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
- Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.
- Make Ahead: The Bolognese sauce can be refrigerated for up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 913.22 Kcal (3823 kJ) | ||
| Calories from fat | 383.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.59g | 66% | |
|---|---|---|---|
| Cholesterol | 178.56mg | 60% | |
| Sodium | 656.01mg | 27% | |
| Potassium | 1341.39mg | 29% | |
| Total Carbs | 68.35g | 23% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 56.17g | 112% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.6mg | 31% | |
| Calcium | 101.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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