Bolo Contendere: Traditional Three Meat Bolognese

My friend Heather and I visited Italy once, and we made an accidental stop in Bologna--the namesake town we have to thank for this fabulous sauce. I say 'accidental' because we got ourselves onto the wrong train out of Firenze (Florence) and took a long detour north to Bologna rather than back south to Rome (and our plane home). Nevertheless, considering a pasta like this one, I still wish we'd spent a little more time in Bologna. 

This is, by definition, a meaty sauce; it's not your typical out-of-the-jar tomato puree. In fact, it uses three meats: ground beef, ground pork, and pancetta bacon. Therefore, make it for the carnivores in your life. 

This is the initial wine level of the meat. 

This is about the level you want of wine reduction--don't let it completely dry out your meat. 

At this point, begin the long, long simmer. 

Ready to serve after 3 hours on a low flame. 

1 lb ground beef
1 lb ground pork
1 T diced pancetta (I asked for 4 thick slices from the deli)
1 yellow onion
1 large carrot
1 celery stalk
3 T olive oil
3 T butter
1 cup white (or red) wine
1/4 teaspoon nutmeg
1 28 oz. can whole-peeled plum (San Marzano) tomatoes 
1 T tomato paste 
Pasta of your choice (I used pappardelle). 
Parmigiano Reggiano for topping 




As always, start with the right pot. I used an enameled cast iron French oven--but without one, I would have used a good quality spaghetti pot. Dice the carrot, celery, and onion finely. Heat oil and butter in your pot and add the diced veggies and pancetta. Cook for at least 10 minutes, allowing the veggies to soften and the pancetta to slightly brown. Now add the other two meats and crumble them down with a wooden spoon until there aren't any large chunks remaining. Continue to cook until all of the meat has cooked, but don't try to dry out or brown the meats. Add the wine to the meat and veggies mixture while the pot is still hot. Continue to cook, stirring occasionally, until all the wine has evaporated. Season with nutmeg, then correct with salt and pepper. Stir frequently. Add the tomatoes and tomato paste, and when it starts to bubble, turn down the heat and let the sauce cook at the lowest simmer, uncovered, for about 3-4 hours. The sauce will reduce drastically, eventually resembling Sloppy Joes. Serve over any kind of hot pasta.