Spaghetti Bolognese for Two

From Cook's Country | August/September 2011

Why this recipe works:

Authentic Bolognese sauce is slow-simmered for hours. The wait is worth it when you want to impress a table full of guests, but for our double serving size we wanted something quicker. We boosted the flavor fast by adding hearty pancetta, dried porcini mushrooms, and an anchovy to the sauce.… read more

Authentic Bolognese sauce is slow-simmered for hours. The wait is worth it when you want to impress a table full of guests, but for our double serving size we wanted something quicker. We boosted the flavor fast by adding hearty pancetta, dried porcini mushrooms, and an anchovy to the sauce. We also saved time and cleanup by simmering the pasta directly in the sauce—no boiling water needed.

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Serves 2

If you can’t find meatloaf mix, substitute equal parts of 85 percent lean ground beef and ground pork. Take the time to thoroughly rinse the dried porcini mushrooms to remove any grit. Serve with grated Parmesan cheese.

Ingredients

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