Mossycup Farm | Clear Lake, Iowa
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Spaghetti Bolognese

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Spaghetti Bolognese

A delicious staple using our ground pork + organs for extra nutrients and delicious flavor.
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Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 3 celery sticks, chopped
  • 2 carrots, chopped
  • 1.5 lbs Mossycup Farms ground pork + organs mossycupfarms.com/product/ground-pork-organs
  • 1 lbs ground beef
  • 1 large bay leaf
  • 1 can tomato paste
  • 1 cup white wine
  • 2 cups beef stock
  • 3 cups tomato sauce or juice
  • 16 oz spaghetti (one box)
  • 1/4 cup full fat milk
  • parmesan cheese, grated

Instructions

  • Heat 1½ tbsp oil in a large skillet over a low to medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for around 10 minutes, stirring occasionally, until softened. Transfer to a plate.
  • Pour the remaining oil into the pan, increase the heat and tip in the ground pork and beef. Cook until golden. Break down the grounds with the back of a spoon as it cooks.
  • Return the vegetables to the pan and add the bay leaf and tomato paste. Cook for a 1 minute more and mix well. Pour in the wine and reduce by half. Add the stock and tomato sauce or juice with some salt (as needed) and bring to a boil. Reduce the heat to medium and let the sauce cook for 35-40 minutes, stirring occasionally, until reduced by half and you are left with a thick sauce.
  • Bring a large saucepan of salted water to boil 15 minutes before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
  • Stir in the milk and season to taste. To serve, put pasta onto a plate and top with the Bolognese. Serve with grated parmesan.
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Picture of Laura Tidrick
Laura Tidrick

Laura is on a mission to raise the highest quality food possible for her own family and to offer that same quality to others.

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