Recipe From Second Home

Try this recipe for a new twist to Italian night

Beef + Pork Bolognese


½ lb ground beef

½ lb ground pork

4 ozs of diced pancetta

2 T tomato paste

1 cup white wine

1 cup heavy cream

4 cups blended San Marzano Tomatoes

1 cup diced onion

¼ cup diced carrots

¼ cup diced celery

½ cup parmesan

1 Tbl  red pepper flakes

1 Tbl minced garlic

2 Tbl extra virgin olive oil

Salt and Pepper to taste

Method of Preparation

Heat oil in a large sauté pan. Cook pancetta in oil until crispy. Add the rest of the meat and brown through. Add in onion, carrots and celery and cook until tender. Deglaze with white wine. Cook until wine reduces by half and add the heavy cream. Reduce by half, then mix in the tomato paste, blended tomatoes, parmesan, red pepper flakes and garlic and fully incorporate. Cook on low heat for 45 minutes and add salt and pepper to taste.

Top your favorite pasta and garnish with parmesan cheese, basil and a little extra virgin olive oil.


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