Servings: 8

Olive oil Olive oil
button mushrooms, quartered or sliced button mushrooms, quartered or sliced
200g pancetta/guanciale/bacon 200g pancetta/guanciale/bacon
1kg minced beef/pork/veal 1kg minced beef/pork/veal
1 head of garlic, minced 1 head of garlic, minced
2 brown onions, chopped 2 brown onions, chopped
5 carrots, chopped 5 carrots, chopped
5 sticks of celery, chopped 5 sticks of celery, chopped
4 cans crushed tomato (or tomato passata) 4 cans crushed tomato (or tomato passata)
4 tbsp tomato paste 4 tbsp tomato paste
1 cup red wine 1 cup red wine
4 beef bouillon cubes 4 beef bouillon cubes
10 anchovies, minced 10 anchovies, minced
1 tbsp white sugar, if needed 1 tbsp white sugar, if needed
2 tbsp worcestershire sauce 2 tbsp worcestershire sauce
4 dried bay leaves 4 dried bay leaves
½ cup of diced fresh herbs (thyme/oregano/rosemary/basil) ½ cup of diced fresh herbs (thyme/oregano/rosemary/basil)
4 tbsp dried herbs 4 tbsp dried herbs
Salt and pepper Salt and pepper

Heat oil in a dutch oven over medium heat.
Add pancetta and render fat for 5 minutes until slightly browned. Move to a bowl and set aside.
Turn heat up to high and add minced meats in small batches to slightly brown and move to the bowl and set aside.
Add garlic and mirepoix and saute until light golden and softened.
Turn heat up to high and add pancetta/mince.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except salt and pepper.
Stir, bring heat up and then turn down to low so it simmers very gently.
Cover with lid and simmer on very low for 2 to 2.5 hours, stirring every 30 minutes or so.
Uncover and simmer as needed to thicken sauce.
Adjust salt and pepper to taste right at the end.
Add mushrooms 20 minutes before the end and mix through to soften.
At the same time, boil spaghetti in heavily salted water, and drain.
Add bolognese sauce to pasta pot and toss together before serving.