Spaghetti With Bolognese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 3 ounces thinly sliced pancetta, finely chopped
• 1 medium carrot, finely diced
• 1 medium onion, finely diced
• 1 celery rib, finely diced
• 1 lb ground chuck
• 1 lb ground pork
• 14 lb mortadella, cut into 1/4 inch dice (optional, but adds alot to the flavor)
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 1 (28 ounce) canitalian whole tomatoes, chopped,juices reserved
• 1 12 cups chicken or 1 12 cups beef stock
• 14 teaspoon freshly grated nutmeg
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped basil
• salt & freshly ground black pepper
• 1 lb spaghetti
• 14 cup heavy cream
• parmesan cheese, for serving

1. In a large pan melt the butter in the oil over moderately low heat.
2. Add garlic, pancetta, carrot, onion and celery and cook until the onion is golden, about 5-minutes.
3. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8-minutes.
4. Stir in the mortadella and tomato paste and cook for 2-minutes.
5. Add the wine and cook, stirring, until reduced by half, about 3-minutes.
6. Add the tomatoes with their juices, the stock, nutmet and 1-tbsp each of the parsley and basil and bring to a boil.
7. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours.
8. Keep warm.
9. In a large pot of boiling salted water, cook spaghetti until al dente.
10. Drain and return to the pot.
11. Stir in the cream and the remaining 2-tbsp of parsley and 1-tbsp basil into the meat sauce.
12. Season the sauce with the salt and pepper, then add 2-cups to the spaghetti and toss.
13. Transfer the spaghetti to a large bowl with the remaining sauce and serve.
14. Can be refigerated for up to 5-days.

unsalted butter, extra virgin olive oil, garlic, pancetta, carrot, onion, celery, ground chuck, ground pork, mortadella, tomato paste, white wine, tomatoes, chicken, nutmeg, parsley, basil, salt, heavy cream, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-bolognese-sauce-93252 (may not work)