Ever craved making your own spaghetti bolognese sauce? Adding half ground pork, half ground beef and wine to your classic spaghetti bolognese sauce recipe gives a hint of scrumptious meaty, juicy and rich flavour to the dish. A healthier pasta sauce recipe that’s still indulgent, with the meat cooked with white wine, milk, and chicken stock in addition to the traditional delicious tomato sauce. All which brings a creamy richness to this pasta sauce, making it the ultimate spaghetti bolognese sauce recipe. A true comfort food recipe from our homemade recipes with all the delicious flavours and nutritional benefits.
Ingredients
- Ground beef
- Ground pork
- Slab bacon, thinly sliced
- 2 tbsp olive oil
- 2 onions, finely diced
- 2 cloves garlic, crushed
- 200g mushrooms, diced
- 4 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 2 tbsp red pesto
- 400ml tomato paste
- 1 cup milk
- 1 cup dry white wine
- 1 cup water
- 1 tbsp fresh thyme leaves
- 1/2 tbsp black pepper
- 2 fresh bay leaves
- Salt and pepper to taste
- Hard cheese of your choice, grated to serve (optional)
Method
- Pre heat the oil over a medium to high heat, add onions, celery, carrot in oil and cook, stirring often, until softened, about 2 minutes. Add the garlic and mushrooms, cover and cook over a medium/high heat stirring frequently for about 3 minutes.
- Increase the heat, add bacon, beef and pork and cook, stirring and breaking up lumps, until no longer pink, about 6 minutes.
- Stir in tomato paste, milk, wine, water, thyme bay leaves, and gently simmer, pot partially covered, bring to a boil, then reduce heat to a very low and cook until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
- Meanwhile, cook the fresh spaghetti according to pack instructions. Serve sauce over hot pasta and top with the grated cheese. Enjoy!
Recipe tips
- While cooking, if the sauce appears too dry, add up to 1 cup more stock as necessary.
- Want to save sauce for later days? Allow to cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
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