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  • Spaghetti Bolognese
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    Spaghetti Bolognese



    • Extra Virgin olive oil
    • 5 carrots - finely chopped
    • 5 stalks celery - finely chopped
    • 2 medium onions - finely chopped
    • 1 head (entire head not clove) Garlic - minced
    • 2 pounds ground beef
    • 1 package Premio Sweet Italian Sausage Meat
    • 1 package Premio Sweet Basil Sausage
    • 2 cups pinot grigio
    • 3 (28 ounce) cans whole peeled tomatos drained and crushed by hand
    • 1 (12 ounce) can chicken stock
    • kosher salt and ground black pepper
    • 1 1/2 cups milk
    • Garnish - fresh basil and parmesean cheese
    • 1 pound dried pasta (spaghetti or rigatoni works well also)

    How to make Spaghetti Bolognese:

    • In a Large pot (preferably with a heavy bottom) heat 2 TBS Olive oil over medium heat. Add Onion, celery, carrots and garlic. Cook about 12 minutes until vegetables are tender but NOT browned.
    • Raise heat, add ground beef and ground sausage meat, break into chunks and cook until brown.
    • Add Premio Sweet Basil Sausages.
    • Add wine and simmer until wine has evaporated. Add tomatos and chicken stock and season with salt and pepper. Lower Heat and simmer until sauce thickens 3 -5 hours.
    • Add milk and simmer 30 minute to 1 hour. The milk will make the meat extremely tender!
    • Transfer half the sauce to container to fridgerate for upto a week or freeze for upto a month!
    • Prepare pasta according to package directions
    • Toss sauce with pasta and garnish with grated parmesean cheese and fresh torn basil.

    Makes 8+ servings
    Hope you enjoy!! Our family does!!


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