WEEKDAYS 1e|12c|p

Spaghetti Bolognese

Clinton Kelly
Servings: 6
2+ hr

Ground pork, beef, and tomato sauce make for a family friendly Italian classic

  • Ingredients
  • step-by-step directions
Spaghetti Bolognese
  • Extra-Virgin Olive Oil
  • 1 medium Onion (chopped)
  • 1 Carrot (chopped)
  • 6 slices Smoked Bacon (chopped)
  • 8 ounces Ground Pork
  • 8 ounces Ground Beef
  • 6 Garlic Cloves (smashed)
  • 1/4 cup Sweet Vermouth
  • 1 cup White Wine
  • 1 cup Chicken Stock
  • 1 28 ounce can Whole Peeled Tomatoes (crushed by hand)
  • 1 cup Milk
  • 1 1/2 pounds Spaghetti
  • Salt
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmesan Cheese (to serve)
  • In a heavy-bottomed pot, add Olive Oil over medium-high heat. Combine the Onion, Carrot and Bacon and sauté until softened.
  • Add the Pork and Beef, season with Salt and Pepper and brown, about 8 minutes.
  • Toss in the smashed Garlic Cloves and cook just until fragrant.
  • Deglaze with Vermouth, scraping up brown bits from the bottom of the pan. Pour in the White Wine and Chicken Stock. Add the Tomatoes. Bring to a boil and reduce to a simmer. Cover loosely and cook for 6 hours, stirring occasionally. Mixture should be very thick.

    *At this point you can remove from heat and store in fridge for a few days or freeze.
  • When ready to serve heat sauce and stir in 1 cup of Milk. Simmer for about 30 minutes until thickened.
  • Bring a large pot of salted Water to a boil. Cook Spaghetti to al dente according to package instructions. Toss cooked noodles into sauce and loosen with pasta water as needed.
  • Garnish liberally with freshly grated Parmesan Cheese.
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