Beef & Pork Bolognese Sauce {VIDEO}

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Beef & pork Bolognese sauce.Beef & Pork Bolognese Sauce, Bolognese sauce, beef and pork bolognese sauce, spaghetti with meat sauce, meat sauce , pasta, pasta bowl with meat sauceThere is nothing better than a good Bolognese sauce. If I’m not mistaken, this is the third Bolognese recipe I’ve put up on this blog. The thing is, Bolognese sauces are lifesavers —we eat them with spaghetti, as pictured above, but they’re also well-matched with lasagna. It doesn’t matter if it’s hot or cold outside, nobody can resist this sauce.
Today’s beef & pork Bolognese recipe is the best meat sauce you can dream about. I hope you enjoy both the recipe and the video below, where you can see how to prepare it step-by-step. Make sure to like the video and subscribe to my YouTube channel.
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Beef & Pork Bolognese Sauce

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 12

Ingredients

  • 2 tablespoons of olive oil
  • 1 cup of onion , finely chopped
  • 3 cloves of garlic , minced
  • 1 cup of celery , finely chopped
  • 1 cup of carrot , finely chopped
  • 2 pounds of lean ground beef
  • 1 pound of lean ground pork
  • 2 cups of portobello mushrooms , finely chopped
  • 3 tablespoons of dried oregano
  • 4 bay leaves
  • 2 cups of white wine
  • 1 cup of tomato paste
  • 3-4 cups of water
  • Coarse sea salt
  • Freshly ground black pepper

Instructions

  • Pour olive oil in a deep pan. Set to medium heat and sauté the onion, garlic, celery, and carrots for 10-15 minutes, stirring occasionally.
  • Increase heat to medium-high and incorporate the beef and pork into the pan. Cook for about 15-20 minutes, or until the meat turns brown. Continue to stir occasionally.
  • Add the portobello mushrooms and stir. Cook for about 5 minutes.
  • Add the oregano and bay leaves. Stir.
  • Add the wine and cook until the liquid mermes to half.
  • Add the tomato paste and stir. Then add water and stir. Bring it to boil.
  • Once boiling, lower the heat. Add salt and pepper and let it cook uncovered for one hour. Use more water as needed.
  • Correct the seasoning.
Course: Pastas
Cuisine: Italiana
Author: Enri
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