Really Rich Spaghetti Bolognese Goodfellas Style
Dive into the indulgent flavors of "Really Rich Spaghetti Bolognese Goodfellas Style," a hearty Italian classic elevated to gourmet status. This recipe features a luxurious blend of ground beef, pork, and pancetta, slowly simmered with aromatic vegetables, red wine, and rich beef broth to create a deeply flavorful sauce. Enhanced with creamy milk or heavy cream, fresh basil, and plenty of grated Parmesan cheese, this Bolognese is the epitome of comfort food. The slow-cooking method ensures tender meat and a sauce with robust depth, while al dente spaghetti provides the perfect base to soak up every drop. Ideal for a cozy family dinner or a show-stopping dish for guests, this recipe guarantees a richly satisfying experience with every bite.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Onion, finely diced
- 4 cloves Garlic cloves, minced
- 2 stalks Celery stalks, finely diced
- 1 large Carrot, finely diced
- 500 grams Ground beef (80/20 blend)
- 250 grams Ground pork
- 100 grams Pancetta or bacon, finely chopped
- 2 tablespoons Tomato paste
- 250 milliliters Dry red wine
- 500 milliliters Beef broth
- 800 grams Whole canned tomatoes
- 2 whole Bay leaves
- 1 teaspoon Dried oregano
- 10 leaves Fresh basil leaves
- 120 milliliters Whole milk or heavy cream
- 100 grams Parmesan cheese, grated
- 1 to taste Salt
- 1 to taste Black pepper
- 500 grams Spaghetti
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced onion, minced garlic, celery, and carrot. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Increase the heat to medium-high and add the ground beef, ground pork, and chopped pancetta. Break the meats apart with a wooden spoon and cook until browned all over, about 10-12 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize and deepen in flavor.
Deglaze the pan by pouring in the red wine. Scrape up any browned bits from the bottom of the pot and let the wine simmer for 3-4 minutes to reduce slightly.
Add the beef broth, canned tomatoes (crushing them with your hands as you add them), bay leaves, and dried oregano. Stir the mixture together and bring it to a gentle boil.
Lower the heat to a simmer and partially cover the pot with a lid. Cook the sauce slowly for 2 to 2.5 hours, stirring occasionally, until it thickens and develops a rich flavor.
Remove the bay leaves from the sauce and stir in the milk or heavy cream. Allow it to simmer for another 10 minutes to meld the flavors.
Season the sauce with salt and black pepper to taste. Additionally, stir in fresh basil leaves and half of the grated Parmesan cheese.
Cook the spaghetti in a large pot of salted boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.
Combine the cooked spaghetti with the Bolognese sauce directly in the pot. Add a splash of the reserved pasta water to loosen the sauce if needed.
Serve the spaghetti Bolognese immediately, topped with the remaining grated Parmesan cheese and an extra sprinkle of black pepper if desired.
Nutrition Facts
Calories |
4701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 8784 mg | 382% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 46.4 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1607 mg | 124% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4306 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
