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Spaghetti with Bolognese Sauce

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The sauce for our version of this rustic Italian classic includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef.

Source: Everyday Food, October 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Reserve half the sauce (about 4 cups) to make Bolognese Pie. Cool completely before refrigerating in an airtight container, up to 2 days.

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Reviews

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How would you rate this recipe?
108
  • aefisher88gmai
    17 AUG, 2016
    Excellent! I have made this recipe several times and it's always fabulous!
    Reply
  • dalaljaber
    9 JUL, 2009
    Delicious
    Reply
  • sarahak78
    20 JAN, 2009
    Are you supposed to drain the fat off the meat after cooking? I followed all of the directions, times, etc. but my sauce came out liquidy.
    Reply
  • kellystp
    20 OCT, 2008
    My family loves this dish and are happy to eat it a couple of times a month. It also freezes well. We have a couple of twists on it...instead of pork sausage we use a bulk mild italian sausage. And at the end, right before serving I add a zest of one orange it brightens up and updates the recipe. If I double the recipe I reserve some for freezing before adding the orange zest.
    Reply
  • Poppy99
    4 AUG, 2008
    Great recipe! I used less onions and carrots than suggested and used red wine instead of white - it turned out delicious! My friends loved it too.
    Reply
  • shellyj33
    5 MAR, 2008
    Your local wine/liquor store will have it. A lot of times, on the back label, it will say that the wine is dry, or there may be a number between 0 and 5. 0 is very dry, 5 is very sweet - you'd want nothing more than a 2.
    Reply
  • MS11800307
    26 FEB, 2008
    Where can I find dry white wine?
    Reply
  • wallawallachic
    8 FEB, 2008
    Has become my staple "spaghetti" sauce. I've made for many friends, and everyone loves it!
    Reply
  • krisx2
    23 NOV, 2007
    This was a very good sauce that the whole family enjoyed!
    Reply
  • memills
    13 NOV, 2007
    This sauce is amazing! I've made it many times and people rave about it.
    Reply

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