First of all, this is not your traditional Bolognese. But, that does not matter because the taste is phenomenal. I have made this pasta in many different ways- you can add some other vegetables, use turkey instead of beef and pork, use linguini instead of spaghetti, use white wine instead of red wine, etc. Just do not omit the wine. If you are not an alcohol drinker, do not worry, you will not get drunk with this meal since the alcohol evaporates slowly while cooking for two hours. The flavor from the wine is fantastic and a must for the Bolognese sauce.
This recipe can feed many. You can also freeze it, and when it's time to reheat I would suggest not using the microwave. Use the stove top instead and add a teaspoon of your favorite Bari Balsamic Vinegar to help bring back the flavor and will taste as if it was just made.
- ½ pound ground beef
- ½ pound ground pork
- ½ white onion
- 2 medium carrots
- 2 celery stalks
- 4 tomatoes
- 1 cup cremini mushrooms
- 2 garlic cloves
- 1 can tomato sauce (or can crushed tomatoes)
- ½ sun dry tomatoes
- ½ cup sun dry peppers
- 2 bay leaves
- 1 cup of red wine
- 1 cup of beef stock
- 1 package of spaghetti
- Bari Garlic Infused Olive Oil
- Fresh basil leaves
- Fresh oregano or dry of not available
- Parmesan cheese
- Salt and pepper to taste
- Loaf of bread
- Use a food processor to minced all the vegetables including the garlic head. They do not have to be finely processed just chopped. If you do not have a food processor, then use a knife... but it really is so much easier just to dump it all in the food processor.
- Heat up a large skillet and add 3 tablespoons of Olive Oil and cook the meat until is starting to turn brown. Add the bay leaves, crushed vegetables, salt and pepper. Stir for two minutes.
- Add the can of tomato sauce and 1 cup of red wine, 1 cup of beef stock. Taste and add more salt if needed. Lower the heat and let it simmer for two hours. The sauce will reduce about half so add more wine if you feel like it needs more love ;).
- When there are 15 minutes left for the sauce, cook the spaghetti according to package instructions, and then season with Olive oil, salt and pepper and set aside. I can’t express enough how important it is to always season the noodles. This is an important step because who wants plain noodles? Olive oil is essential for the flavor as well as to prevent them from sticking together.
- Before serving slice the loaf of bread into about 1 ½-inch thick slices, season with olive oil and grill them in a hot pan. If you have a wedge of parmesan cheese you are on the winning side already, my friend! Shred as much as you need. Freshly grated cheese is always better than the pre-shredded cheese. It's just not the same and you will look way cooler in front of your guests when you are doing this :).
- For serving, my preference is to mix the spaghetti with the Bolognese sauce first, and then serve it. Garnish with chiffonade fresh basil and as much parmesan cheese as you want. Enjoy with grilled bread and a glass of wine