Pasta Bolognese

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a pot with salted water and set to boil

Step 2

In a large saucepan over medium heat, add olive oil, garlic, and onions. Stir for about a minute, then add ground meat, pancetta, and spices.

Step 3

Break meat into chunks while cooking and stir so it cooks evenly. While meat is cooking, shred carrots and dice celery and add to the pan.

Step 4

Shred the zucchini. Once the meat is starting to brown and the onions appear cooked, add the shredded zucchini. Stir the mixture until meat is brown and all the vegetables are cooked and softened.

Step 5

Add the can of stewed tomatoes, breaking up large chunks so they cook better. Stir until tomatoes appear softened.

Step 6

Add the wine. Cook until the mixture is even and bubbling. Taste and adjust seasoning as needed. Add uncooked pasta to the boiling pot.

Step 7

Turn heat to simmer and add the can of crushed tomatoes. Stir until the sauce is mixed evenly, then allow to simmer for ten minutes to an hour, stirring occasionally.

Step 8

When ready to serve, turn off heat and add swirls of heavy cream. Stir until the cream is incorporated. (If you plan on freezing some of the sauce, remove that amount of sauce before adding the cream or omit the cream. It can be added once the sauce is in a serving bowl.)

Step 9

Add sauce to cooked pasta, garnish with grated Parmesan, and serve.