Sunday’s Bolognese

Sundays are great for slow cooking recipes. This ground pork bolognese is perfect for low simmer cooking while enjoying the lazy summer day. Enjoy.


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3 tablespoons olive oil

1 onion, finely sliced

2 celery sticks, finely sliced

2 carrots, finely diced

1 lb organic ground pork

1 lb Italian mild sausage

2 oz red wine

2 oz  milk

4 tablespoons tomato paste

200ml of tomato passata or San Marzano tomatoes (puree in a food processor)

300 ml of chicken stock                                                                                     

Handful of fresh basil                                                                                                                 

Pasta can be tagliatelle, orecchiette, pappardelle

Parmigiano-Reggiano- grated to desire


Mix the ground pork and sausage with 1 tablespoon of olive oil in a small bowl. Heat a Dutch oven over medium-high heat and add the meat, crumbling it as you add it to the pan. Break up the meat with a wooden spatula and stir minimally for 5 minutes until it is almost browned. Remove from the heat and place the meat in a separate bowl.

Using the same Dutch oven, add 2 tablespoons of olive oil and add onion, celery and carrot for 5 minutes until soft and starting to become translucent. Once the vegetables are translucent, add the browned ground meat, stir for 3 minutes.

Deglaze the pan with the red wine and keep it on medium heat for a couple of minutes to burn off the alcohol, and then add the milk to soften the meat. After 2 minutes stir in the tomato paste. Once incorporated then add the tomato passata and chicken stock. Add basil leaves and simmer gently for 1-2 hours until reduced and thickened.

Add salt and pepper to taste and cover with a lid and leave for 20 minutes off the heat.

Meanwhile make your pasta al dente, then after straining the water, add the pasta to the sauce, mix well and plate. Add Parmigiano grated over the top as desired. Add some fresh basil for presentation.


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