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5 from 1 vote

Veal and Pork Bolognese with Spaghetti

A authentic Italian Bolognese made with ground veal and ground pork, white wine.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Veal Pork Bolognese
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 1 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 1/2 pounds ground veal
  • 1/2 pound ground pork
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • black pepper freshly ground
  • 2 cups whole milk
  • freshly ground nutmeg
  • 2 cup dry white wine
  • 3 cups canned imported Italian plum tomatoes with juice chopped
  • 2 tablespoons parsley or fresh basil
  • 1 pound spaghetti
  • freshly ground parmigiano reggiano


  • Melt butter into oil on medium heat.
  • Add onions. Cook for a few minutes.
  • Add carrots, celery. Saute for five minutes.
  • Add meat, breaking up as necessary.
  • Once meat is cooked through, add milk, and ground nutmeg.
  • Once milk is evaporated, add wine.
  • Once wine is cooked down, add tomatoes.
  • Cook on low in slow cooker for 6 hours or on top of stove very low for three hours minimum.
  • Add in fresh parsley or fresh basil, but remove before serving.
  • Serve on pasta of your choice with parmigianna reggiano, freshly grated.


You can serve this with one pound of spaghetti.