This easy Bolognese gets traditional Italian flavors on your table quickly for a delicious weeknight staple that’s elegant enough for entertaining.


  • 1 tablespoon butter
  • 4oz chopped pancetta (3/4 cup)
  • 1 lb ground beef
  • 1 cup finely diced onion (1 medium)
  • 1/2 cup finely diced carrots (2 medium)
  • 1/2 cup finely diced celery (2 medium stalks)
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup of dry red wine
  • 1 jar (25.5 oz) Muir Glen Organic Italian Herb pasta sauce
  • 1/2 cup heavy whipping cream
  • 1 lb tagliatelle or fettuccine pasta, cooked and drained as directed on package
  • 1/4 cup thinly sliced fresh basil leaves, if desired


  1. In 5-quart Dutch oven, melt butter over medium heat. Add pancetta; cook 4-6 minutes stirring frequently, until crisp.  Using slotted spoon, transfer pancetta to large bowl. Remove half of the pancetta to small bowl and set aside. Add beef to Dutch oven; increase heat to medium. Cook 7-9 minutes, stirring occasionally, until beef is browned. With slotted spoon, transfer cooked beef to large bowl with pancetta.
  2. Add onion, carrots and celery to Dutch oven. Cook 5-7 minutes, stirring frequently, until brown. Return beef mixture to skillet; stir in garlic and pepper flakes. Add red wine; cook 1-2 minutes or until liquid is absorbed.
  3. Stir in pasta sauce and whipping cream; heat to simmering. Reduce heat to low; simmer uncovered 5 minutes to combine flavors. Toss with cooked pasta; top with reserved pancetta and the basil.