Cured Meat Bolognese

My cured meat bolognese has a rich and savory sauce that combines the traditional elements of a bolognese with cured meats. I like to make this sauce when I have leftover cured meat from a charcuterie board.

The secret to the cured meat bolognese lies in the choice of meats. Instead of the usual ground beef, I introduce a medley of cured meats. A blend of prosciutto, genoa salami, chorizo, soppressata, and pancetta adds depth, richness, and a hint of smokiness to the sauce. These meats are finely chopped, and cooked until crispy in a dutch oven.

The aromatic foundation of this Bolognese is onions and garlic. I finely dice these vegetables and sauté them in a generous drizzle of olive oil until they are softened and fragrant. I then add red wine and simmer the onion and garlic until the red wine evaporates adding a pleasant sweetness and acidity to the dish.

Once the vegetables are perfectly cooked, I add a touch of tomato paste, allowing it to caramelize and deepen in flavor. Next the beef broth, crushed tomatoes, Italian seasoning, cooked cured meat, and a bay leaf are added. As the sauce simmers and reduces, it melds the cured meats and tomatoes into a rich and savory sauce.

When the sauce is finished a swirl of heavy cream tempers the boldness of the cured meats, creating a nice balance in flavor. I add in the pasta and a little reserved pasta water to thin it out. Top the dish with grated Parmesan cheese and fresh parsley for a subtle nuttiness and herbiness that elevates the sauce to perfection. Enjoy!

pasta, bolognese, cured meat, leftover charcuterie, Italian, dinner

dinner

Italian

Yield: 6

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Cured Meat Bolognese

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This Bolognese sauce is perfect if you have cured meat leftover from a charcuterie board! It is a variation of the classic Bolognese sauce, which traditionally uses ground meat like beef or pork. Cured meats add a unique and delicious depth of flavor to the sauce.

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Ingredients

• 1 tbsp olive oil
• 1 cup cured meat (prosciutto, genoa salami, chorizo, soppressata, or pancetta), finely copped
• ½ onion, finely chopped
• 3 cloves of garlic, minced
• ½ cup red wine
• 2 tbsp tomato paste
• ½ cup beef broth
• 28 oz can crushed tomatoes
• 1 bay leaf
• 1 tsp Italian seasoning
• ¼ cup heavy cream
• salt and pepper to taste
• pasta of your choice for serving
• parmesan cheese, grated
• fresh parsley

Instructions

1. In a large dutch oven heat olive oil in a pan over medium heat. Add the cured meat and cook until crispy, then remove and set aside.
2. In the same pan, add the chopped onion and garlic. Cook over medium heat until softened and fragrant, about 5 minutes
3. Add the wine and simmer uncovered until evaporated, about 10 minutes.
4. Stir in tomato paste and cook for a minute to caramelize.
5. Next add the beef broth, crushed tomatoes, Italian seasoning, cooked cured meat, and a bay leaf. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens.
6. While the sauce simmers, cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
7. When sauce is finished remove from heat and stir in the heavy cream. Season with salt & pepper to taste, but be careful with the salt. Cured meats are already very salty!
8. Toss pasta with sauce, adding pasta water to thin out if needed.
9. Garnish with fresh grated parmesan cheese and fresh parsley. Serve and enjoy!

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