Dark, rich, and slow-cooked, this Bolognese gets its depth from oxtail broth and ancho powder, which gives it a hint of dried chile warmth you won't find in a standard meat sauce.
Ingredients
- ½ onion, ground fine
- 2 carrots, ground fine
- 1 celery stalk, ground fine
- 120 g (4¼ oz) pancetta (ground in robo coup)
- 1½ tbsp garlic, minced
- 0.8 kg (1¾ lb) tomatoes (canned)
- 250 ml (1 cup) oxtail broth
- 3 tbsp heavy cream
- 2 tsp ancho powder
Instructions
- 1Cook pancetta in a large heavy pot over medium heat until the fat has cooked off and the meat is beginning to brown.
- 2Add carrots, onions, celery, and garlic. Cook, stirring regularly, until the vegetables are completely soft and lightly golden, about 20 minutes.
- 3Add canned tomatoes, oxtail broth, cream, and ancho powder. Stir to combine.
- 4Bring to a gentle simmer, reduce heat to low, and cook uncovered for 1 hour, stirring every 10–15 minutes.
- 5Season with salt.
Cook's Note
Let the pancetta go until it's genuinely golden and starting to color on the bottom of the pot. That browning is flavor, don't rush it with high heat.
Best Served With
Fresh pappardelle or tagliatelle. Finish with grated Parmesan and black pepper. Good crusty bread on the side.
Why This Recipe Works
The oxtail broth adds a gelatin-rich base that gives the sauce body and cling, it coats pasta in a way a plain tomato sauce won't. Ancho powder adds warmth and mild dried-chile sweetness. The cream rounds out the acid from the tomatoes.
Make It Yours
- Add a glass of red wine after the vegetables cook and let it cook off before adding the tomatoes
- Use beef or veal broth if oxtail isn't on hand, lighter but still good
- Add a Parmesan rind while simmering for extra depth
Leftover Strategy
Gets better the next day. Refrigerate up to 4 days or freeze in portions for up to 3 months. Reheat gently with a splash of pasta water to loosen.
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Pairing
Barbera d'Asti or Chianti, both are high-acid Italian reds that stand up to a rich tomato sauce.
