Pasta Bolognese
Prep time
Cook time
Total time
Low fat ground beef and pork lessen the guilt of this mouthwatering classic without compromising flavor
Recipe type: Dinner, Pasta
Cuisine: Italian
Serves: 10
  • 1 medium red onion, chopped
  • 2 stalks of celery, chopped
  • 1 medium carrot, chopped
  • ¼ lb panchetta, chopped
  • 2 cloves of garlic
  • 2 T extra virgin olive oil
  • 1 lb low fat ground pork
  • 1 lb low fat ground beef
  • Salt and freshly ground black pepper, to taste
  • 1 cup Merlot or dry red wine
  • 1 lb (28 oz) whole, canned tomatoes, pureed in a food processor
  • 1 cup water
  • 1 bay leaf
  • 2 lbs good quality rigatoni
  • Parmesan cheese, for garnish
  • Chopped fresh parsley, for garnish
  1. In the bowl of a food processor, combine the onion, celery, carrot, panchetta and garlic. Process until finely ground.
  2. In a heavy bottom pot or dutch oven, sweat the processed vegetables with the olive oil until tender and dry. About 10 minutes.
  3. Add the ground meats and stir until completely broken into small pieces and cooked throughout. About 15 minutes more. Add a generous pinch of salt and freshly ground black pepper.
  4. Add the wine and cook until completely evaporated. If you push the meat to one side of the pot, the only liquid that should remain is grease. When the wine has evaporated, use a ladle to remove the majority of the grease (I find this method easier and safer that attempting to pour it out)
  5. Add the tomatoes and cook until the liquid has evaporated and the meat has started to stick to the bottom of the pan. About 20 minutes.
  6. Boil the pasta according to the package instructions
  7. Add the water, reduce to a simmer, cover and cook gently for about 2 hours. This gives the sauce time to thicken and become fully flavored. Season to taste.
  8. Toss the cooked pasta in the bolognese to reheat, sprinkled with freshly grated parmesan and parsley and serve. (it's even better on the second day) - Depending on the size of your pot, you may need to separate half of the sauce in a separate pot to accommodate all of the pasta (thats what I did!)
Recipe by A Sue Chef at