Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes, wine, and cream. I decided to tweak my recipe to make this lighter version by using lean chopped beef, reducing the butter and using half and half instead of heavy cream.
4ozpancetta(chopped (or center cut bacon))
1lb95% lean ground beef
2 - 28ozcans crushed tomatoes(I love Tuttorosso)
salt and fresh pepper
1/4cupchopped fresh parsley
1/2cuphalf & half
In a deep heavy saute pan, sauté pancetta until fat melts.
Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.
Add wine, cook until it reduces down, about 3-4 minutes.
Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally.
Add half & half and parsley, cook 2 minutes longer.