Spaghetti Bolognese Recipe

Update Servings
  • 2 tablespoons extra virgin olive oil
  • 5 carrots - finely chopped
  • 5 celery stalks - finely chopped
  • 2 medium onions - finely chopped
  • 1 head garlic (entire head not clove) - minced
  • 2 pounds ground beef
  • 1 pound ground pork
  • 1 package Premio Sweet Basil Sausage (whole in skins)
  • 2 cups Pinot Grigio
  • 3 cans whole peeled tomatoes - 28 oz. cans, drained and crushed by hand
  • 12 ounces chicken stock
  • Kosher salt and ground black pepper
  • 1 1/2 cups milk
  • Fresh basil, for garnish
  • Parmesan cheese, for garnish
  • 1 pound dried pasta (spaghetti or rigatoni works well also)
5 hrs
  • In a large pot (preferably with a heavy bottom) heat 2 tbsp. olive oil over medium heat.
  • Add onion, celery, carrots and garlic. Cook about 12 minutes until vegetables are tender but NOT browned.
  • Raise heat, add ground beef and ground pork, break into chunks and cook until brown.
  • Add Premio Sweet Basil Sausages.
  • Add wine and simmer until wine has evaporated.
  • Add tomatoes and chicken stock; season with salt and pepper.
  • Lower Heat and simmer until sauce thickens, 3 - 5 hours.
  • Add milk and simmer 30 minute to 1 hour. The milk will make the meat extremely tender!
  • Transfer half the sauce to a container to refrigerate for up to a week or freeze for up to a month!
  • Prepare pasta according to package directions.
  • Toss sauce with pasta and garnish with grated Parmesan cheese and fresh torn basil.
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