Spaghetti Bolognese

This is what I call "fancy spaghetti". I've made it on a few special occasions and it's definitely a favorite of my hubby. When we sat down to eat he asked, "Did you take a picture of this?" which translates into "This one better be posted on the blog to ensure it gets made again (and again and again!)." I didn't take a picture, but here is the recipe for good measure!

Spaghetti Bolognese

Ingredients:
-olive oil
-1/4 lb ground pancetta, diced
-1 lb ground beef
-1 lb ground pork
-1 onion, diced
-1 carrot, diced small
-2 celery stalks, diced small
-several garlic cloves, minced
-salt and pepper
-oregano
-1/4 c tomato paste
-2 c red wine
-3 c beef stock
-pinch red pepper flakes*
-1/2 c heavy cream or whole milk
-1 lb thick, flat spaghetti noodles
-1 1/2 c Parmigiano Reggiano cheese, shredded

1. In a large pot, heat oil then add pancettta and cook until browned. Remove from pan and reserve.
2. Add beef to the pot and brown well. Once brown, add onions, carrots, celery, and garlic then cook for 4-5 minutes (until veggies are soft).
3. Add salt, pepper, oregano, reserved pancetta, and tomato paste. Cook 3-4 minutes to caramelize.
4. Add in wine and scrape the sides and bottom of your pot to get up all the good stuff (often called deglazing). Cook until half of the liquid is evaporated, about 2 minutes.
5. Add the beef stock, bring to a boil, then reduce heat and simmer until sauce tickens, about 1 1/2-2 hours. Stir occasionally during this time.
6. While the sauce is simmering, cook noodles according to package directions.
7. After sauce thickens, add cream and simmer for 2 more minutes. Then, remove from heat and cover to keep warm until ready to serve.
8. Serve pasta and sauce, topped with lots of cheese!

*might want to save these for sprinkling on the finished product if you have little mouths that will be sensitive to spice!!