Bacon Bolognese Recipe

3.5 1 2
Bacon Bolognese Recipe
Bacon Bolognese Recipe photo by Taste of Home
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Bacon Bolognese Recipe

Read Reviews
3.5 1 2
Publisher Photo
Pasta with ground beef was a house staple growing up. I’ve added bacon, white wine and juicy tomatoes to make it a next-level meal. —Carly Terrell, Granbury, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/4 hours

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 6 thick-sliced bacon strips, chopped
  • 8 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (28 ounces) whole tomatoes, crushed slightly
  • 1-1/2 cups chicken stock or reduced-sodium chicken broth
  • 1 package (16 ounces) spaghetti
  • 3 tablespoons butter, cubed
  • 1 cup grated Parmesan cheese

Directions

In a 6-qt. stockpot, cook beef and pork over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. Yield: 10 servings.
Originally published as Bacon Bolognese in Simple & Delicious February/March 2016

Nutritional Facts

1 cup: 483 calories, 26g fat (11g saturated fat), 61mg cholesterol, 686mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 20g protein.

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 6 thick-sliced bacon strips, chopped
  • 8 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (28 ounces) whole tomatoes, crushed slightly
  • 1-1/2 cups chicken stock or reduced-sodium chicken broth
  • 1 package (16 ounces) spaghetti
  • 3 tablespoons butter, cubed
  • 1 cup grated Parmesan cheese
  1. In a 6-qt. stockpot, cook beef and pork over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
  2. Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
  3. Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
  4. To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. Yield: 10 servings.
Originally published as Bacon Bolognese in Simple & Delicious February/March 2016

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MY REVIEW
RooteeJ User ID: 6801974 251708
Reviewed Jul. 21, 2016

"This is an excellent change of pace from regular spaghetti sauce. I cooked everything in an electric skillet, and then transferred the sauce to a slow cooker on low for the 3-4 hour simmer. My Sicilian husband gave it 5 stars!"

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