Fall's Best Spaghetti Bolognese with a Secret Ingredient
Prep time
Cook time
Total time
Serves: 8
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium to large sized onion, diced
  • 3 carrots, peeled, diced
  • 1 medium to large tart apple, peeled, diced (see notes)
  • 2 cups milk (see notes to low-carb application)
  • dash of freshly ground nutmeg ORDER HERE
  • 2 cups white wine
  • 1 28 -ounce can San Marzano Tomatoes ORDER HERE
  • 1½ pounds ground pork
  • 1 pound ground beef
  • handful fresh sage leaves (optional)
  • handful parsley leaves
  • 2 pounds pasta
  • salt, pepper
  1. On medium heat, add oil, butter, onion, until translucent.
  2. Add celery, carrots, cook 2 minutes, stirring, not browning.
  3. Season meat with salt and pepper.
  4. Add meat, break up with fork, and when no pink color is showing.
  5. Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
  6. Add nutmeg.
  7. Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
  8. Taste and season with salt, pepper.
I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.
Recipe by Spinach Tiger at https://spinachtiger.com/easy-spaghetti-bolognese-recipe-pork/