Recipes and Cooking Bolognese Soup 5.0 (1) 1 Review The slow-simmered mixture of aromatic vegetables, beef, pork, wine, and cream takes the leap from sauce to soup by stirring in noodles and a little extra broth. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 45 mins Cook Time: 40 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 11 cups Jump to Nutrition Facts Ingredients 4 ounce pancetta, chopped 1 cup chopped onion 1 cup chopped carrots 1 cup chopped fennel bulb 3 cloves garlic, minced 2 pound ground beef and/or pork ½ teaspoon salt ½ teaspoon black pepper 2 cup dry white wine 1 28 ounce can whole tomatoes, undrained and cut up ¼ teaspoon grated whole nutmeg or 1/8 tsp. ground nutmeg 1 1- to 2-inch piece Parmesan cheese rind 1 14.5 ounce can reduced-sodium chicken or beef broth 1 cup heavy cream 3 ounce dried spaghetti, broken, or other pasta Directions In a 5- to 6-qt. Dutch oven cook and stir pancetta over medium-high heat 5 minutes or just until starting to brown. Reduce heat to medium. Add onion; cook 5 minutes or until tender, stirring occasionally. Add carrots, fennel, and garlic; cook and stir 2 minutes more. Add ground meat to Dutch oven. Sprinkle with salt and pepper. Cook 9 minutes or until meat is browned, breaking up meat as it cooks; drain off fat. Add wine, scraping up any crusty brown bits. Simmer, uncovered, 10 minutes or until wine is reduced slightly. Stir in tomatoes and nutmeg; bring just to simmering. Add cheese rind; simmer 20 minutes, stirring occasionally. Stir in broth and cream. Bring to boiling; stir in spaghetti. Simmer 10 minutes more or until spaghetti is tender. Rate it Print Nutrition Facts (per serving) 548 Calories 35g Fat 19g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 548 % Daily Value * Total Fat 35g 45% Saturated Fat 16g 80% Cholesterol 122mg 41% Sodium 691mg 30% Total Carbohydrate 19g 7% Total Sugars 6g Protein 29g Vitamin C 16.9mg 85% Calcium 141mg 11% Iron 4mg 22% Potassium 795mg 17% Fatty acids, total trans 1g Folate, total 51.2mcg Vitamin B-12 2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.