- 1 pound ground sirloin
- 4 ounces diced pancetta
- 28 ounces can whole peeled tomatoes
- 6 tablespoons divided olive oil
- 5 cloves minced garlic
- 1/4 cup grated carrot
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1 pound pappardelle
- Parmesan, freshly grated
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!