Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Grandma's Bolognese 3.4 (5) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: The Ingalls Prep Time: 1 hrs Total Time: 2 hrs 30 mins Servings: 8 Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle. Ingredients ½ ounce dried porcini mushrooms ¾ cup warm water 2 tablespoons unsalted butter 1 ounce pancetta or prosciutto, cut into ¼-inch pieces (¼ cup) 1 small onion, minced (1 cup) 1 small carrot, finely chopped 1 celery stalk, finely chopped 2 large cloves garlic, minced (4 teaspoons) Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil, plus more for serving ¾ pound coarsely ground beef, preferably 85 percent lean ¼ pound coarsely ground pork ½ teaspoon dried marjoram or oregano Pinch of ground nutmeg 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional) ½ cup dry Marsala or red wine, such as Chianti 1 cup low-sodium chicken broth 1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups) ¼ cup heavy cream Fresh Pappardelle 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Directions Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl. Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more. Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired. Cook's Notes Sauce can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. Reheat in a large straight-sided skillet until bubbling. Rate it Print