"spaghetti bolognese recipe

“Pasta” Bolognese

This recipe is my favorite (now I know I say that a lot but this really IS my favorite)  and we are not talking some sad version of Bolognese we are talking the real deal here people!  It may take some time but that is all right with me, I love to spend time in the kitchen and the payoff is always so rewarding.  This recipe is beefy and deep with flavor this is not a tomato base sauce like it can sadly be portrayed in many eateries (wipe tear…and continue) so please have fun taking your time with this one and as always~Enjoy!!

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“Pasta” Bolognese
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  • 2 oz dried porcini mushrooms
  • 2 TBS goat butter
  • 2 TBS olive oil
  • 1-1/2 cups yellow onion
  • 2 carrots scrubbed
  • 2  celery stalks
  • 2 lbs grass fed ground beef
  • 1/2 lb  pasture raised ground pork
  • 1 cup of white wine (I use sauvignon blanc)
  • 3 TBS tomato paste
  • 1 tsp celtic sea salt
  • 1 tsp cracked black pepper
  • 4 cups of homemade beef stock
  • 1-2 cups heavy cream
  • 1/2 cup freshly grated parmesan cheese


  1. Take your dried porcini mushrooms and put in a bowl, add about 1-1/2 cups of very hot water and cover, set aside. 
  2. In a large food processor (or if small work in batches) throw in coursely chopped onion, celery and carrots; pulse to a small dice consistency. 
  3. In a large cast iron pan melt butter and oil over medium high heat and add onion, carrot and celery. 
  4. Cook for about 15 minutes to put a nice color on your veggies and to soften them up just a bit; don’t forget to sprinkle them with salt and pepper (they will thank you for it later!!) 
  5. Remove veggies from pan and let cool (or if your pan is large enough I keep veggies in while I brown the meat) add meat and maybe some more butter to get it going~then brown it with some S&P. 
  6. Next add you wine and cook it down until liquid has been reduced by half. 
  7. Next stir in your tomato paste and turn pan down to low.  
  8. Take your mushrooms that have been soaking and squeeze the liquid (reserve) and put a nice chop on them-sort of a fine texture~add to pot. 
  9. With all your ingredients in one pot add the stock and about 1 cup of mushroom liquid (be careful to pour slowly because any sediment will have fallen to the bottom of the bowl and we do not want that in our Bolognese or simply pour through some cheesecloth if you have handy). 
  10. Turn heat up to medium high and bring to a boil, make sure to stir and get all the browned bits from the bottom of the pan. 
  11. Once sauce has come to a boil reduce heat and simmer for about 2 hours stirring periodically.  I will sometimes put the lid of only covering about half the pan. 
  12. After about two hours or when your sauce is about the pasta sauce consistency you like -remove from heat and put in the refrigerator  (I do this because I believe it allows the flavors develop more) or you may leave on low and add cream and parmesan cheese. 
  13. Cook for about 5-10 minutes being careful not to bring to a boil. 
  14. I serve over roasted spaghetti squash that has been tossed in goat butter and parmesan cheese with a touch of salt and fresh cracked black pepper. 
  15. Top off one last time with extra parmesan cheese and pour your favorite glass of vino!  ~Bon Appetite ~



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7 Day Meal Plan

Day 7, Dinner


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