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I once had the pleasure of dining at an Italian restaurant in Salt Lake City. I’m not a big pasta lover, but the pasta I ordered that night haunted me for years. Every now and then I would get a craving for a beautiful glass of wine and a big bowl of pasta. I would try to figure out what I had that night. There were two major problems. First, the restaurant owners retired and closed shop a few months after I had had my first bite of that delicious dish. Second I was not actually positive about what I had ordered. All I could remember is that it was dreamily delicious.

Well, I was haunted until one day while in my faculty lounge one of the lovely women that I work with was eating a big ‘ole bowl of that beautiful pasta! “Bolognese!”

After months of recipe trying I am excited to share with you this recipe. It makes a huge pot of sauce, and I usually would recommend this for family celebrations/gatherings. But in the time of COVID, the silver lining around this little fella is that you will have leftovers and/or can freeze a bag of the sauce to enjoy later.

Let’s get to it!


This is one of the few recipes I make that has so many ingredients but you know what? It's totally worth it!
Prep Time 20 mins
Cook Time 3 hrs
Course Main Course
Cuisine Italian


  • Extra Virgin Olive Oil
  • 1/2 cup panchetta
  • 1 yellow onion diced
  • 3 celery ribs diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 3 tbsp tomato paste
  • 3 canned anchovies these make the dish!
  • 1 lbs ground beef
  • 1 lbs ground itallian sausage
  • 1 lbs ground lamb
  • 2x 32 oz cans of San Marzano tomatoes
  • 15 oz tomato sauce
  • 1/4 cup parmesan rinds
  • 1 cup parmesan
  • 1/4 cup heavy cream


  • Prep all ingredients.
  • Over medium heat in a heavy stockpot heat EVO and saute pancetta for 3 minutes, until fragrant. Add onion, celery, and carrots. Saute until translucent. Add garlic, anchovies, and tomato paste. Saute for 2 minutes.
  • Hand smash the San Marzano tomatoes and add to pot (sauce and all). Stir.
  • Stir. Add tomato sauce and parmesan rinds. Simmer on low for 2 hours with a lid on. Take the lid off and coninue to simmer for one more hour.
  • Add parmesean and heavy cream
    Heavy cream
  • Enjoy!


I usually enjoy this with pappardelle noodles but my local grocer doesn’t carry them so I traded out for egg noodles this time. 
Keyword pasta, pasta sauce

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