Ingredients

2 large carrots
4 stalks of celery
1 medium yellow onion
3 cloves of garlic
½ tbsp. olive oil
2 cups Pancetta (or 4 cut strips of bacon)
1 cup dry cooking wine
½ lb. ground beef
½ lb. ground pork
½ lb. ground Italian sausage
2 cups Pancetta (or bacon)
1 tsp. crushed red pepper flakes
1 tsp. black pepper
1 tbsp. salt (or more for taste)
¾ cup red wine
4 oz. tomato paste jar
2 bay leaves
1 cup chopped fresh parsley (2 tbsp. of dried parsley)
1 29 oz. canned crushed tomatoes
2 cups whole milk
Wide, flat noodles (like a pappardelle)
Parmesan cheese
1 jar HOT TOM!

Directions

Small dice carrots, celery and garlic, set aside.

In a large sauce pot or Dutch oven, heat up with ½ tbsp. olive oil on medium to high heat for 1-2 minutes. Add in your Pancetta or bacon (it should sizzle when added!) continuously stir for 3-5 minutes until they are browned.

Add in your chopped vegetables and more oil if needed (vegetables should be glossy). Stir until vegetables are slightly softened and onions are translucent, 8-10 minutes.

Add in the meat and white wine. Stir to break up and brown the meat for 5-6 minutes.

Add in all dried ingredients, tomato paste and red wine.

Cook and stir occasionally for 40-45 minutes.

Once the liquid has reduced by half, and the meat is fully cooked, stir in canned tomatoes, milk and bay leaves. Reduce heat to low and simmer, stirring occasionally for another 35-40 minutes.

Spicy Bolo

In a large pot, bring 4 qts. of salted water to a rapid boil. Add pasta and stir. If cooking dried pasta, cook for 6-7 minutes until desired doneness. If using fresh pasta, reduce cooking time to 1-2 minutes.

Drain and toss pasta with 1 jar of Hot Tom Original Spicy Hot Tomato Sauce & Dipping Oil.

Portion out pasta to desired amount of bowls.

Top with a hearty ladle of bolognese sauce.

Garnish with shredded Parmesan cheese and parsley and enjoy!