When a classic is a classic, let’s keep it a classic. I’m all for experimentation. But after the new-fangled dust settles, let’s go back to homey goodness of what definitely works.

Bolognese Sauce. It’s classic version varies slightly but the usual suspects are still hanging around making sure the taste remains superb.

We recently made Bolognese sauce with fresh-made spinach fettuccine in a class of mine. Oh happy day.

Start off with that trio of bottom-flavor goodness: diced onion, carrot, celery…

…AND some minced pancetta.

Heat a little olive oil in a heavy-bottomed medium saucepan. Add the onion, carrot, celery, and pancetta…sauté until softened…

Now it’s time to add the meat. Ground veal is the traditional ingredient. We added 1 lb. ground veal and 1/2 lb. ground beef.

Add it to the cooking soffrito and break up the meat into small pieces as you stir…

Cook meat until it loses its raw color…

Next comes the dry white wine or dry vermouth — about a cup…

Cook until wine or vermouth evaporates. Now add the other liquid ingredients. We added a 28-oz can of crushed tomatoes and about 2 cups chicken broth…

Season with salt & pepper and bring to simmer. Cook uncovered for about an hour or more until the liquids mostly evaporate and the sauce thickens.

We made some fresh made spinach fettuccine (looking for that recipe? let me know!) to go with our Bolognese sauce…

Bolognese Sauce

2 tablespoons olive oil

1 celery stalk, minced

2 carrots, minced

1 small onion, minced

2 slices pancetta, coarsely chopped

1  1/2 lbs. ground beef or a mixture of beef and veal

1 28-ounce can crushed tomatoes

1-2 cups chicken broth

¼ cup heavy cream or milk (optional)

salt & pepper to taste

In a medium heavy saucepan heat the olive oil. When hot add the celery, carrot, and onion and cook until softened, about 5 minutes. Add the pancetta, cook another 3 minutes. Add the beef/veal and cook, breaking up the clumps until no longer raw. Add the wine. Cook until almost evaporated. Add the tomatoes and broth. Season with salt and pepper. Bring to a slow simmer and set heat to low. Let simmer for an hour or two until the liquid has reduced. Add cream and simmer for another 10-15 minutes.

Thanks to Jen McCarter for some of the photos!