Pork and Peach Bolognese
Prep time
Cook time
Total time
Ground Beef, Ground Pork, Peaches come together to make summer Italian comfort food.
Recipe type: Entree
Cuisine: Italian
Serves: 10
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium to large sized onion, diced
  • 2 peaches, peeled, diced
  • 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. Bring a pot of boiling water together. Cut an x at bottom of peaches. Immerse in water for a minute or two. Cool. Peel peaches. Dice. Set aside.
  2. On medium heat, add oil, butter, onion, until translucent.
  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 peaches and tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time.
  8. Add herbs (to be removed later).
  9. Cook for a minimum of 3 hours. I think 4-6 hours is better.
  10. Taste and season with salt, pepper
Recipe by Spinach Tiger at https://spinachtiger.com/pork-and-peach-bolognese/