Prep time 10 minutes
Cook time 40 minutes
Yield: Serves or Makes 4 servings
In a dutch oven over medium heat, add 3 tbsp olive oil and pancetta. Cook, stirring, for 5-7 minutes until pancetta begins to crisp. Add the shallots, garlic, carrots, salt, sugar, and black pepper. Allow to cook for another 5-7 minutes until shallots become translucent. Add in the whole peeled tomatoes, lower the heat to simmer, and cover for 15 minutes to allow the tomatoes to break down.
In a medium skillet, over medium heat add 3 tbsp olive oil and ground sirloin. Brown beef, about 7 minutes. Once beef is browned, add crushed red pepper flakes, 1 tsp salt, and white wine. Allow wine to deglaze until liquid is gone, about 5 minutes.
Uncover sauce, break up tomato chunks with a spoon or lightly pass immersion blender to smooth a bit, but you want the sauce to be a bit chunky. Add the browned beef to the sauce, the heavy cream, and stir. Allow sauce to simmer while you cook the pasta.
In a large pot, cook pasta until al dente (time depends on the type of pasta, follow package directions). Place pasta in a bowl, spoon bolognese sauce over the top, and grate fresh parmesan over the top!