Pasta Bolognese

The classic dish in its original form. Although you can find a Bolognese sauce on the shelf at your local market, I can assure you there’s nothing as good as making it from scratch. Toss over any kind of pasta you like and it’s a full meal in and of itself!


  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium carrot, diced
  • 2 pounds ripe Roma tomatoes, peeled, seeded and diced
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1/4 pound ground pork
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 cup hot water

In a large pan, saute the onion, garlic and carrots in olive oil until soft, stirring frequently. Add the ground beef and pork and continue, stirring frequently, until the meat is fully cooked. Add the wine and allow the mixture to simmer until it has evaporated. Stir in the tomatoes, tomato paste, salt and pepper to taste. Add the hot water.

Simmer until the sauce begins to thicken, about an hour. Remove the pot from the heat and add the cream. Spoon the sauce over cooked pasta and serve with freshly grated Parmesan.