Bolognese Sauce Recipe

Easy spaghetti Bolognese recipe
Homemade spaghetti bolognese sauce. © Foodace

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

  1. 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.
  2. Increase the heat, add bacon, beef and pork and cook, stirring and breaking up lumps, until no longer pink, about 6 minutes.
  3. 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.
  4. Meanwhile, cook the fresh spaghetti according to pack instructions. Serve sauce over hot pasta and top with the grated cheese. Enjoy!

Recipe tips

  1. While cooking, if the sauce appears too dry, add up to 1 cup more stock as necessary.
  2. 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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