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Spaghetti Bolognese Sauce with Pork from Spinach Tiger
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Fall's Best Spaghetti Bolognese with a Secret Ingredient

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 8
Author: Angela Roberts


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


  • On medium heat, add oil, butter, onion, until translucent.
  • Add celery, carrots, cook 2 minutes, stirring, not browning.
  • 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 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.
  • 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.