Go Back
+ servings
Print Recipe
2.5 from 4 votes

Pork and Peach Bolognese

Ground Beef, Ground Pork, Peaches come together to make summer Italian comfort food.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Entree
Cuisine: Italian
Servings: 10
Author: Angela Roberts


  • 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
  • 2 cups white wine
  • 1 28 - ounce can San Marzano Tomatoes ORDER HERE
  • pounds ground pork
  • 1 pound ground beef
  • handful fresh sage leaves optional
  • handful parsley leaves
  • 2 pounds pasta
  • salt pepper


  • 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.
  • On medium heat, add oil, butter, onion, until translucent.
  • Season meat with salt and pepper.
  • Add meat, break up with fork, and when no pink color is showing.
  • Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
  • Add nutmeg.
  • 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.
  • Add herbs (to be removed later).
  • Cook for a minimum of 3 hours. I think 4-6 hours is better.
  • Taste and season with salt, pepper