Pancetta and Rosemary Spaghetti Bolognese

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Pancetta and Rosemary Spaghetti Bolognese

This delicious Italian classic is given a flavor boost with the addition of pancetta and rosemary. The combination of flavors creates a savory and hearty dish that will have your family asking for seconds. Lean ground beef, pancetta, and rosemary are simmered in a rich tomato sauce to create an unforgettable meal. Serve this spaghetti bolognese over your favorite pasta for an easy and delicious dinner.

Ingredients:

  • 1 pound ground beef
  • 4 ounces pancetta, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Salt and pepper, to taste
  • 1 pound spaghetti

Directions:

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and pancetta and cook until the beef is browned and the pancetta is beginning to crisp. Drain any excess fat.
  2. Add the onion, garlic, rosemary, and oregano and cook until the onion is softened, about 4 minutes. Add the diced tomatoes, tomato paste, tomato sauce, and beef broth. Stir to combine and season with salt and pepper.
  3. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain the spaghetti and set aside.
  5. To serve, divide the spaghetti among 4-6 plates or bowls. Top with the bolognese sauce and serve.
  6. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  7. Enjoy!