Beef & Pork Bolognese

Beef & Pork Bolognese

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Forget the jar. Freeze this rich, meaty, pasta sauce for instant comfort on cold nights.

  • 2 Tablespoons Olive Oil (Divided)
  • 8 Ounces Lean Ground Sirloin
  • 8 Ounces Lean Ground Pork
  • 2 Cups Chopped Onions
  • 2 Tablespoons Minced Garlic
  • 1 Cup Finely Chopped Carrots
  • 1 Cup Finely Chopped Celery
  • 56 Ounces Diced Tomatoes (Divided)
  • 1/3 Cup Red Wine
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Bay Leaf
  • 1/3 Cup Chopped Fresh Parsley
  • 1/4 Cup Finely Chopped Fresh Basil (Divided)
  • 1 Pound Uncooked Ziti Pasta
  • 2 Ounces Parmesan Cheese (Shaved)
  1. Add 1 tablespoon olive oil to large-size Dutch oven over a medium heat. Swirl oil to coat. Add beef and pork. Cook 6 minutes until browned. Stir to crumble. Remove meat mixture from pan and transfer to plate.
  2. Reduce heat to medium-low. Add remaining olive oil and swirl to coat. Add onions and garlic. Sauté 2 minutes. Add carrots and celery. Cook 5 minutes. Add half of the tomatoes, red wine, oregano, kosher salt, pepper, and bay leaf. Bring to a boil. Add remaining tomatoes. Cover, reduce heat and simmer 40 minutes. Stir occasionally.
  3. Return beef and pork to pan. Simmer 10 minutes. Remove bay leaf and throw away. Stir in chopped parsley and 2 tablespoons basil.
  4. Cook pasta according to package directions.
  5. Drain and add pasta to sauce and toss to coat. Divide pasta among 8 bowls. Top evenly with remaining 2 tablespoons basil and Parmesan cheese.
  6. Serves 8
  7. Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 85 Minutes
  8. Note: I like to use a short pasta shape for this chunky sauce. Although the sauce freezes well, I advise cooking the pasta just before serving because it doesn’t hold up well in the freezer.
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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