Bolognese Sauce with Pancetta
1⁄2 lb (225 g) pancetta or bacon
1 1⁄2 lbs (675 g) lean ground beef or pork
1 tbsp olive oil
1 large onion, diced
1 tbspMinced Garlic
1⁄4 cup tomato paste
1 can (28 oz /796 ml) diced tomatoes, with juice
1 can (28 oz /796 ml) crushed tomatoes, with juice
3 tbspMarinara Sauce Mix
1⁄8 tspCinnamon , optional
1⁄4 cup whipping cream
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Heat a pasta pot or large saucepan to medium; sauté pancetta until crispy. With a slotted spoon, remove from Pot. Drain excess fat and brown ground beef until fully cooked. Remove, combine with pancetta and set aside.
- Add olive oil to Pot; sauté onion for about 3 minutes. Stir in Minced Garlic and tomato paste and cook a further 4 minutes.
- Pour in both cans of tomatoes, Bolognese Sauce Mix and Cinnamon. Bring to a simmer, reduce heat to low and return meat to Pot. Continue simmering for 30 minutes, or until sauce reaches desired consistency and all flavours are combined.
- Stir in whipping cream and remove from heat. Season with Salt and Pepper.
Per serving (1 cup): Calories 230, Fat 14 g (Saturated 7 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 1 g), Protein 19 g.