Excellent chunky pasta sauce with meat, pig, lots of vegetables, and tons of flavor made with a straightforward Bolognese recipe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 9 |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, minced
- 4 slices bacon, cut into 1/2 inch pieces
- 1 clove garlic, minced
- 1 pound lean ground beef
- ½ pound ground pork
- 1 (28 ounce) can Italian plum tomatoes
- ½ pound fresh mushrooms, sliced
- 6 ounces tomato sauce
- 2 carrots, shredded
- 1 stalk celery, chopped
- ½ cup dry white wine
- ½ cup chicken stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 pound pasta
Instructions
- Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
- Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.
- Serve sauce over hot pasta.
- You may substitute 2 teaspoons chopped fresh basil for dried basil.
- Any leftover sauce may be frozen for later.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 463 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as written and everyone really enjoyed it. A keeper to make again for sure.
Used Italian sausage, and added a little tomato paste. Plus put four boiled eggs, as is the Cuban tradition
Keys to make it amazing: (1) follow the advice to fry the bacon and then the veggies in the bacon fat (2) make the night before so the flavors really blend
This was a very tasty bolognese sauce. I used 2 links of Italian Sausage crumbled with the ground round and fried the bacon, put it on paper towel then sautéed the onion and garlic in the bacon grease. Other than that I followed the receipt and it was perfect!
Made tonight for dinner. Only change I made was I cut back on sugar and added sone applesauce – about 1 1/2 cups sugar and 1 cup applesauce. It was really good!
I forgot to take a picture but oh my word! This sauce is amazing! I added extra veggies! Hubby loved it! A great way to sneak in veggies!
I added extra garlic because we love garlic in our house. I didn’t have the suggested tomatoes so I used a jar of marinara sauce also a can of diced tomatoes. I also added a teaspoon of “Better than Bouillon” beef base just to amp up the beef flavor. I will definitely make this recipe again!
We thought it was really good. We did what other reviewers said and did celery, onions and carrots in the bacon fat before adding meat. I used tomato sauce that had basil and garlic. But next time I will try two things, upping the spices and also maybe substituting red wine instead of wine for a little more flavor….
Great recipe!! Of course we all add our twists, so for those rating less than a 5*, expand the parameters and experiment.
I substituted beef w ground turkey and turksausage as well. Over all it was delicious and something all 3 teenagers agreed we should eat again.
Amazing
Delicious. I’m a pretty demanding cook when it comes to Italian dishes, and this one hit dead on. No changes, make it just like it is. I’ve grown hungry just writing this.
Awesome we usually double the sauce use red wine and beef stock too great flavor
Taste was great but the texture was similar to chili. I will definitely try fresh spices instead of fried next time. Will definitely be making again with a few tweaks!
This was very nice. I followed the recipe but perhaps made a little less but I still had some left over for later. I would make it again.
This is an excellent bolognese & we loved it. I added a chopped green bell pepper during the initial cooking of the meats and increased the garlic pods to 6. I also increased the tomato sauce to 15 oz, added a packet of Stevia to cut the acidity and a can of Cannellini beans for additional low glycemic fiber, plus it just tastes good too! 🙂 I loved the taste of pork and ground beef in this recipe. Thanks for sharing.
The flavor was good, but it was a bit more watery and chunky than I would have liked. I Liked the wine flavor however the young people in my family said it was not as good as the last bolognese recipe I made. I probably will look for a thicker sauce style next time to please everybody.
I waited a long time for a recipe like this. I once was invited to a friends house and was served this sauce over fresh pasta along a side dish of roasted peppers . It was great! BTW she was from Roma Italy.
Website not responding to my taps, so I didn’t really make this 71 times..this is my first time using this recipe as a guide. 🙂 It’s still simmering, but I think it will be delicious and well-received! The changes I made were to use what I had available and incorporated some of what others have mentioned as well as my experience with other Ragu ala Bolognese recipes. I used pancetta bits instead of bacon, but next time I will chop it up fine with the garlic in a processor before browning it. After browning the pancetta, I sautéed the mirepouix til tender before adding the ground meats. After browning the meats, I added the herbs I had on hand…fresh rosemary, frozen fresh basil, dried oregano and dried parsley ( I prefer to use fresh Italian parsley, but had none on hand). I also added a little bit of pepperoncino flakes to give it a bit of heat. I used tomato purée since I had no sauce available, and used considerably more as well as more chicken stock, as others have mentioned, to make sauce a bit looser. Since I had no dry white wine available, I used Marsala wine, remembering my chef uncle who used to like using that in his sauce. After simmering an hour, I added 1 cup of hot milk, let that reduce, then added another cup of hot milk to soften the acidity and give the sauce a more velvety taste. Hmmm seems like a lot of changes now that I’m writing this. It could almost be another recipe!?? Looking forward to serving this and gobbling it up! Tried several times to upl
To die for!
FABulous