Sunday Bolognese

Sunday Bolognese


  • 1 tablespoon Liokareas Organic Extra Virgin Olive Oil
  • 1 tablespoon butter
  • one small onion finely chopped
  • one carrot finely chopped
  • one celery rib finely chopped
  • one clove garlic minced
  • two bay leaves
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • one cup dry white wine 
  • one can san marzano tomatoes (I use whole and blend with immersion blender slightly but you can use crushed also)
  • 1/2 cup heavy cream
  • freshly grated parmesan cheese 
  • basil 
  • salt and pepper
  • One pound thick cut pasta such as pappardelle, fettuccine, or linguine 

For the Bolognese:

Heat butter and Liokareas Organic Extra Virgin Olive Oil in large sauce pan over medium heat. Add onion, carrots, and celery and cook until soft and onions are translucent. (about 8 minutes) Add garlic and bay leaf, cook one minute more.

Add meats and cook, breaking up, until no longer pink. Add wine and increase heat to high until at a slight boil. Lower heat and simmer 5 minutes until wine is reduced.

Add tomatoes and cream and bring to a gentle boil. Reduce heat to low and keep at a bare simmer for at least 2 hours.

Remove bay leaf. Add salt and pepper to taste. Toss with pasta. Top with cheese and basil.

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