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Savory Spaghetti Bolognese

28 May. 2013 Posted by Hannah Mich

My husband and I love italian food. However, spaghetti with marinara sauce and other traditional dishes can become a little redundant. So, this recipe is a great change. It has lots of flavor and is very filling. The thick and hearty meat sauce goes great a glass of red wine, too.

Ingredient List: 

1/4 ounce dried porcini mushrooms
3/4 cup boiling water
3 slices of thick bacon, cooked and coarsely chopped
1 medium organic onion chopped
2 organic carrots chopped
1 stalk of organic celery chopped
2 large leaves of kale or collard greens
1/2 lb of ground grass-fed beef (freshly ground meat is best)
6 ounces of organic tomato paste
1/2 cup of dry red wine (use drinking wine and not cooking wine)
1/2 tsp of salt
1/2 tsp of black pepper
2 cloves of minced garlic
2 bay leaves
1/4 tsp of dried thyme
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried nutmeg
1/2 of grated organic grass-fed cheese (asiago or parmesan)
1 cup whole organic grass-fed milk (low-temp pasteurized or raw)
18 ounces of spaghetti (cook as directed on box)


In a medium bowl combine the dried mushrooms and boiling water and let soak for 10 minutes or until soft. Remove the mushrooms from the water and coarsely chop. Strain the water they were in and set the "mushroom water" aside.

In the pan you cooked the bacon, drain some of the grease, but leave about a tbsp of it in the pan. Sautee the onion, carrot and celery until the onion is soft - approximately 5 minutes. Then add the beef, the "mushroom water," tomato paste, wine, garlic, greens, salt, pepper and herbs. Cook on a simmer for 5 to 10 minutes until the liquid is almost all absorbed.

Add the bacon and milk into the mixture at this time. Simmer for 15 minutes until sauce is thickened. Take off heat and remove the bay leaves. Add the cheese and spaghetti to the sauce. Mix and serve.

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