Pasta Bolognese

pasta bolognese

Most kids love pasta, and most moms love how easy it is to make. While this sauce does require a bit more time than twisting open a jar, the amazing results are well-worth your small effort. Enhanced with just a touch of cream, this delicious Bolognese sauce would be equally delicious in lasagna, or stuffed into Manicotti. Make it in the morning and let it simmer all day in your slow cooker to ease dinner preparations. This big batch makes enough to feed a small army so you can freeze half for another day… and that dinner really will be as easy as twisting open a jar!

Hands-On Time: 30 minutes
Ready In: 1 hour and 30 minutes
Yield: 8 servings


4 slices of thick-cut bacon, chopped
1 medium onion, chopped
3 medium carrots, diced
2 stalks of celery, diced
2 pounds of ground pork
1 pound of ground veal or beef
1/3 cup tomato paste
1 1/2 cups of red wine
1 28 ounce can of crushed tomatoes in puree
1 1/2 cups of half and half
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
1 pound of pasta, cooked according to package directions
Parmesan cheese


  1. Heat a large Dutch oven over medium low heat. Add bacon and cook until fat is rendered and bacon is crisping slightly, about 5 minutes. Add onions, carrots, and celery and cook for 5 minutes, or until veggies are tender.
  2. Add ground meats and break apart with a spatula. Cook until no longer pink, about 7 minutes.
  3. Add tomato paste and stir so that all the meat is evenly coated. Add the wine, raise heat to high and boil for 5 min.
  4. Add the crushed tomatoes and bring to a boil for 5 minutes more. Add the half and half, bay leaf and thyme and stir well. Bring to a boil, cover, reduce heat to low and simmer for one hour. Alternately, place the sauce in your slow cooker set on low, cover and cook for 6-7 hours.
  5. Taste for seasoning and serve over hot pasta, garnished with parmesan cheese.

Find more recipes from Alison Needham on, or visit her blog at

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