Pasta bolognese

Pasta bolognese

Date: July 14th, 2011


Modifications: I reversed the amounts of meat: 1 lb ground pork and 0.5 lb ground beef, just cause I like pork better. I also threw in some basil that we had and needed to use up. The directions say to simmer for 1.5 hours, but I liked the consistency after 45-50 minutes, so we went with that.

Time to table: 2 hours, over half the time is just simmering.

Servings: Probably had enough for 6 adults

Ben: Love

Erin: Like

Annie: Love

Notes: This sauce was absolutely delicious. The butter and cream at the end just make it that much richer. At no point in the directions does it say to drain the fat from the bacon, beef, or pork, so this is an extremely savory dish. Annie seemed to like the food very much, but also seemed interested in playing so she didn’t take it down like other dishes she loves. We froze the leftovers because we already have plenty of other leftovers that need to get eaten and I didn’t want this to be wasted.

Pasta bolognese

Annie digging in

Pasta bolognese

Early stages with the bacon (and bacon grease!) and veggies for our base

Pasta bolognese

Finished sauce

This entry was posted in bacon, carrot, celery, cheese, cream, csa, garlic, ground beef, onion, parsley, pasta, pork, red wine, tomatoes. Bookmark the permalink.