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Hearty and warming – perfect for a chilly winters evening!!


beef and pork bolognese

2 tablespoons olive oil

2 pounds ground beef

2 pounds ground pork

2 onions, chopped

2 tablespoons minced garlic

1 cup finely chopped carrot

1 cup finely chopped celery

2 (28-ounce) cans diced tomatoes

1 cup red wine

2 tablespoons dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 bay leaves

1/3 cup chopped fresh parsley

1/2 cup chopped fresh basil

1 pound cooked pasta

parmesan cheese

Heat a large Dutch oven over medium heat. Add olive oil to pan, swirl to coat. Add beef and pork, cook 6 minutes or until browned, stirring to crumble.

Add onion and garlic, cook for 2 minutes. Add carrot and celery, cook 5 minutes. Add tomatoes (draining 1 can), wine, oregano, salt, pepper and bay leaves, bring to a boil. Cover, reduce heat and simmer for 40 minutes, stirring occasionally. Remove bay leaves and discard. Stir in chopped parsley and 1/4 cup chopped basil.

Serve bolognese sauce over pasta, top with shaved parmesan and remaining chopped basil.


Recipe adapted from Cooking Light, December 2015