Pasta with Salumi Bolognese

This Pasta with Salumi Bolognese is the tastiest bolognese sauce that I’ve had in ages!  And, it uses up those bits and pieces of past charcuterie boards that are hanging out in your fridge.  Even better!

If you’ve ever made a charcuterie board, you probably have lots of extra pieces of salumi or sausage in your drawer in the fridge.  This recipe uses up all of those extra bits and adds a delicious, rich flavor to this sauce. 

The base of this sauce is the salumi pieces, country ham and ground beef.  These get sautéed together until nicely browned.  Remove the ground beef mixture with a slotted spoon and add the guinciale, fennel seeds and chile flakes and cook for a few minutes.

Add the carrots, celery and onions and cook until softened.

Stir in the  tomato paste and let caramelize.  Deglaze the skillet with red wine and then add the tomatoes, browned meat, oregano and chicken stock.   Simmer for an hour and then add  the red  wine vinegar.

Boil the pasta until al dente per the instructions found on the packet.

Once the pasta is cooked, reserve a cup of the pasta water, drain the pasta and return to the pot that you boiled the pasta in.

Combine the sauce with the pasta and add some of the pasta water to create a saucy bolognese.  Simmer until combined.

Transfer the pasta to individual bowls and top with chopped parsley, oregano and a dollop of fresh ricotta cheese.  Drizzle with some olive oil and serve!

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Pasta with Salumi Bolognese

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour & 25 minutes

Total Time: 1 hour & 45 minutes


  • 4 ounces mixed salumi (such as soppressata or finocchiona), chopped
  • 1 tbsp extra virgin olive oil, plus more as needed
  • 2 ounces country ham or prosciutto ends, cut into small cubes
  • 8 ounces ground beef chuck
  • 1 ounce guanciale or pancetta, cut into small cubes
  • 2 tbsp fennel seed
  • 1 large pinch chile flakes
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 cup diced onion
  • 1/2 cup (1 6-ounce can) tomato paste
  • 2 cups dry red wine
  • 1 (28-ounce) can tomatoes (whole, peeled), crushed by hand
  • 1 tbsp dried oregano, plus more for garnish
  • 2 cups chicken stock
  • 4 tbsp butter, cubed
  • 2 tbsp red wine vinegar
  • 2 pounds dried spaghetti
  • Chopped fresh parsley
  • Fresh ricotta (optional)


Process salumi in a food processor until finely chopped. Heat olive oil in a large, heavy pot over medium. Place country ham, salumi, and ground beef in pot; adjust heat so meat sizzles gently. Brown meat thoroughly on all sides, turning it over every so often so its juices rise to surface, approximately 5 minutes.

Using a slotted spoon, transfer meat to a plate. Add guanciale, fennel seeds and chile flakes and allow fat to render, about 2 minutes. Add carrot, celery, and onion. Allow vegetables to cook until fully softened and browned, about 15 minutes.

Stir in tomato paste and let caramelize, 2-3 minutes. Deglaze pot with red wine and boil until wine is reduced by half, about 5 minutes. Add tomatoes, browned meat, oregano, and chicken stock. Bring sauce to a simmer and cook 1 hour, stirring occasionally. Stir in butter and red wine vinegar.

Bring a large pot of salted water to a boil. Add pasta and cook to almost al dente. Reserve one cup of pasta water, drain pasta and gently toss with sauce. Add a little pasta cooking water, as needed, to loosen sauce. Simmer over moderate heat until combined. Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil. Serve immediately.

Recipe by Sarah Grueneberg


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