Bolognese Soup
A cozy take on a classic, this Bolognese soup brings together rich tomatoes, herbs, and tender aromatics in one comforting bowl. Volpi Diced Pancetta adds a savory depth that makes every spoonful even more satisfying. Perfect for an easy and hearty weeknight meal.
Directions
1) Heat olive oil in a Dutch oven over medium-high heat. Cook ground beef until browned; remove and set aside. Drain excess grease, then cook diced pancetta until crisp, and also set aside.
2) Add onion, celery, and carrots to the pancetta drippings and sauté 5 minutes. Stir in garlic, salt, pepper, and oregano. Return beef to the pot and cook 2–3 minutes.
3) Add chicken broth, tomatoes, and Parmesan rind (optional). Simmer partially covered over medium-low heat for 20 minutes.
4) Meanwhile, cook pasta to al dente according to package directions; set aside.
5) Remove Parmesan rind. Stir in grated Parmesan, ricotta, chopped pancetta, and chopped basil.
6) Add pasta to bowls, ladle soup over top, and serve warm.
