Linguini Bolognese with Pancetta, Beef, Tomato Sauce, Herbs and Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 666
- Total Fat
- 29
- Saturated Fat
- 9
- Carbohydrates
- 75
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 132
- Sodium
- 1009
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
1 pound fresh linguini
3 ounces pancetta, sliced medium thick
2 tablespoons olive oil
4 cloves garlic, minced
1/2 carrot, small dice
1/2 red onion, small diced
6 ounces ground beef
Two 15-ounce cans whole peeled tomatoes
2 sprigs fresh thyme, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Handful fresh basil leaves
1/2 bunch fresh parsley, chopped
1 ounce Parmesan, shaved
Directions
- Cook the pasta according to directions and reserve.
- In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender.
- Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper.
- At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan.