137.2…Pasta Bolognese

We are big pasta fans over here. When my husband gets home from work and asks “what’s for dinner?” and my answer is “pasta”, he almost jumps for joy. When the answer is “pasta and meat sauce”, well, then he goes through the roof.

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Recently Biz from My Bizzy Kitchen (check out her blog-her recipes are awesome!) sent me a recipe for Pasta Bolognese. I had to try it! I’m so glad I did….it was delicious!

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Pasta Bolognese

Slightly adapted from My Bizzy Kitchen

  • 1 ounce cleaned mushrooms
  • 1 1/4 cup white wine
  • 1/4 cup carrot
  • 3 ounces pancetta (I omitted because my husband doesn’t eat pork)
  • 1 1/2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 28 ounce can whole tomatoes, with juice
  • 1 1/4 pound meatloaf mix (pork, veal and beef) (I just used beef)
  • 1 1/2 cups 2% milk
  • 2 tablespoons tomato paste (oops! 
  • 1/2 tsp dried basil
  • salt and pepper to taste

Bring wine to simmer in dutch oven over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes, remove to small dish and set aside.

Meanwhile, put the carrots and mushrooms in a food processor and mince.  Set aside.

Pulse the pancetta in the food processor and mince.  Set aside.

Pulse tomatoes until pureed.  Set aside.

Heat butter in dutch oven and add pancetta and cook  until browned, about 3 minutes. Add the carrot and mushroom mixture and cook until softened, about 5 minutes.  Add garlic and sugar and cook for 30 seconds.  Add meat mixture and cook for 1 minute, breaking up the meat.  Add milk and stir to continue to break up the meat and summer for about 18 minutes. 

Stir in tomato paste and cook for 1 minute.  Add tomatoes, wine,  basil and salt and pepper to taste.  Bring to a simmer over medium-high heat, then reduce to medium and simmer until the liquid is reduced and starts to thicken, about 20 minutes.

Printable Recipe

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The sauce was a bit watery but the flavor was excellent! I added some parmesan cheese and red pepper flakes to make the perfect bowl of pasta.

To go with the pasta, I made a simple salad of mixed greens, garlic salt and light Caesar dressing.

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This morning’s breakfast was pineapple Chobani yogurt, Cascadian Farms granola, strawberries and raspberries.

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I took the kids to school, got my hair done (yeah!) and met Lisa and Annette at Wahoo’s for more fish tacos!

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Yes!!! I hope I never get sick of these!

There’s another new recipe happening for dinner tonight….I’m on a roll!

What is your favorite type of sauce for pasta? 


  1. Thanks for the shout out Melissa! Your Wahoo diet is alive and well I see! :D

    And for some reason, the sauce thickens up when its heated up the next day - no idea why!

  2. @mybizzykitchen.com
    I froze the sauce because I wouldn't be able to use in the next few days...can't wait to have it again!


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