If you ask my 5 year old what her absolute favorite meal is she will say “Bolognese, duh!” every single time. This kiddo favorite is also a mommy favorite as it is loaded with tons of veggies–carrots, celery and onions! I also love that you can make it in advance which is great for when you have a busy week, company coming into town, a party, etc.
You can serve this dish by itself with some parmesan or top or over pasta, gnocchi, zucchini spirals.
Ingredients:
- 1 tbsp EVOO
- 3 slices of bacon chopped
- 1 medium onion chopped
- 1cup carrots chopped
- 1 cup celery chopped
- 4 garlic cloves minced
- 1 lb ground pork
- 1 lb ground beef
- 1 cup dry white wine
- 2 tbsp roasted beef base (I use Better Than Bouillon)
- 1cup water
- 28oz can fire roasted crushed tomatoes
- 1 tsp red pepper flakes
- 1 tsp dried basil
- 1/2 tsp nutmeg
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup milk
Directions:
- In a Dutch oven or pot, heat oil. Add chopped bacon and cook until crispy
- Add onions, carrots, celery and garlic. Cook until translucent and start to brown
- Add beef, cook until brown. Drain excess fat.
- Add red pepper flakes, basil, nutmeg, garlic powder, salt and pepper
- Raise heat and add wine, beef base and water. Cook until almost evaporated.
- Turn down heat to low, add crushed tomatoes. Simmer for 2-4 hours.
- About 5 minutes before serving add milk
OPTIONAL: serve in a large pasta bowl over pasta and top with Parmesan cheese and more red pepper