Friday, February 12, 2010


This is the hardiest of meat sauces guaranteed to delight your palate and fill your stomach. The sauce is light on tomato and heavy on flavor.  This one is for the red meat eaters although you could substitute ground chicken for the ground beef.


1.5 pounds ground beef or beef/pork mixture
1 medium onion chopped fine
3 carrots washed and shredded
1 small can tomato paste
1.5 cups beef stock
1/2 cup half & half or milk
1 tablespoon Italian Seasoning
2 teaspoons salt
1/2 teaspoon ground black pepper
olive oil
grated Romano or Parmesan cheese
1 pound favorite pasta


In large skillet brown the meat over medium heat in 2 tablespoons olive oil until cooked.  Remove the meat to a work bowl with a slotted spoon leaving the liquid in the pan.  Add the chopped onion and shredded carrots to the pan and sautee until tender over medium-low heat.  When tender add the stock, Italian Seasoning, salt and pepper and simmer for 5 minutes.  Add the tomato paste, stir well and add the meat back to the pan.

Cover the meat sauce and simmer on low for 30 minutes stirring frequently.*  

While the sauce is cooking bring a large pot of salted water to boil.  

After 30 minutes add the half & half to the sauce, stir, cover and remove from heat.  

Cook the pasta while the sauce rests.  When the pasta is al dente according to package directions, remove to large serving bowl and top with the sauce.

Serve family style and be sure to have the grated cheese at the table.  This dish goes well with salad and your favorite green vegetable.

*I find it easier to put the sauce  into a 330* oven for 40 minutes then you don't have to stir or worry about burning.

Bolognese Sauce on FoodistaBolognese Sauce


  1. Cheryl DeLaVallierreFebruary 13, 2010 at 10:43 AM

    This recipe not only looks delicious its making my mouth water so I will have to definately try it. Ironically, it is the second time in one week I have heard the word bolognese! Didn't have a clue, until now what it is, so once again another informative blog.