Panchetta Fettuccine Bolognese

Italian cooking has to be my all time favorite. So many flavors, textures and aromas. Italian pastas are a great way to stretch the food budget, too. Pasta is fillings. Whenever I make up a batch of Fettuccine anything, we are bound to have several meals out of it.

Of all my Bolognese sauces, this is a close second in Kiddo’s book to my original Fettuccine Bolognese. The two are very similar, except this recipe uses Italian Pork Sausage and Panchetta, while my original sauce uses ground pork and bacon. For Kiddo, it’s the bacon that makes the difference. Although he does love crisp-fried Panchetta. Like me, he’s a sucker for the salty flavor.

Panchetta Fettuccine Bolognese
1/2 cup Carrots
1/2 cup Onion
4 Garlic Cloves
4 oz Pancetta
1 lb Ground Chuck
1 lb Italian Ground Pork
1 jar (24 oz) Pasta Sauce, any flavor
1/2 cup Red Wine
1/2 teaspoon Tuscan or Italian Seasoning
16 oz Fettuccine
3/4 cup Heavy Cream
Handful Shaved Parmesan, garnish if desired

Finely chop carrots and onions. (A small food processor makes quick work out of this). Set aside until ready to use. Peel and mince garlic. Set aside until ready to use.

In a large skillet over medium-low heat, fry thin slices of pancetta until crisp. Place on a paper towel to drain. Chop or crumble into small pieces and set aside.

To the empty skillet, add the ground meats. Brown, breaking into small pieces as it cooks. Drain well.

Place about 1 tablespoon of bacon drippings or oil in the skillet. Saute the onions, carrots and garlic for 3 minutes.

Return the meats to the pan. Mix with sauteed vegetables. Sprinkle with cooked pancetta.
Pour spaghetti sauce over the meat mixture. Add red wine to the empty jar of sauce. Give it a good swirl, pour into the skillet.

Season with Italian Seasoning. Bring to a slow boil, then lower heat, cover and simmer at least 30 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta in the boiling water al dente. Drain and keep warm.

Just before serving, add cream to the sauce. Stir to blend, heating everything through.

Spread pasta out in a large serving bowl. Ladle half of the Bolognese sauce over pasta and pull the Fettuccine through the sauce to blend.  Ladle remaining sauce and serve at once with shaved Parmesan to garnish as desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen