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1.
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In a large pot, heat the olive oil over medium high heat.
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Add the pancetta and let the fat render out while it cooks through.
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When it is pretty well cooked through, add the rest of the meat and let it brown in the rendered fat, breaking it up with a spoon.
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2.
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While the meats cook, get out your food processor and combine the tomatoes, onions, carrots, celery, garlic cloves and basil leaves in the bowl.
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Puree it completely.
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It will naturally have some texture.
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Set it aside.
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3.
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When the meat is cooked, add the tomato paste into the pot and let it cook through.
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Then pour in the wine and let it reduce for 5 minutes.
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The puree you just made goes in next.
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Then let that get cooked and fragrant for another 5 minutes.
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4.
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Now its time for everything else to jump into the pool.
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Season the sauce with the salt, crushed red pepper and nutmeg.
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Adjust to your taste accordingly, my measurements are a guideline.
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Then add in the crushed tomatoes, chicken stock, Parmesan and butter.
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Give it a big stir and then lastly add in the bay leaves.
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Bring the sauce to a boil, then reduce it to a simmer and let it go low and slow for 2 hours.
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5.
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If you are going to make the pasta fresh, at this point make the dough, let it rest and then get it rolled out and cut while the sauce simmers.
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Cover it up with a tea towel until you are ready to cook it so that it doesnt dry out.
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6.
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Just before you are ready to serve, get a large pot of salted water on the stove and bring it to a boil.
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Remove the bay leaves from the pot of sauce.
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Cook the pasta until just tender.
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Dry pasta takes about 5 minutes more than the fresh, but refer to your package instructions for cook times.
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Drain the spaghetti and get it into the pot of Bolognese sauce and toss everything thoroughly to combine it.
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7.
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Scoop the spaghetti Bolognese into bowls and garnish with additional basil chiffonade and Parmesan shavings to finish it off.
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Mangia and enjoy!
