#Pancetta #Rosemary #SpaghettiBolognese #Pasta #ItalianCuisine #Meat #Herbs
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:
- 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.
- 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.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- 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.
- To serve, divide the spaghetti among 4-6 plates or bowls. Top with the bolognese sauce and serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Enjoy!