Birthday Bolognese

My husband brings up this meal on a regular basis.  He loved it the first time I made it.  The only problem is that neither of us can remember where I got the recipe or how it was served.  The only thing that sticks in our minds after the last few years since I made it is that it had ground pork and ground beef and I didn’t like it.  That’s why we haven’t had it since… I don’t cook what I don’t like.  But what am I supposed to do?  It was his birthday wish to have this dish!  I thought it might have been a Tyler Florence recipe so I looked through a bunch of his and came to the realization that Tyler seems to use a basic mirepoix (carrots, celery and onions) with a combination of meats, wine and tomatoes when he makes a sauce.  So that’s what I did.  I played around with the flavor combinations and came up with a meal that satisfied Matt, but one that I also liked.  

Bolognese Recipe
  • 4 slices bacon
  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1 medium onion, chopped finely
  • 2 carrots, diced
  • 2 stalks celery. diced
  • 2 cloves garlic, minced
  • 2 pints canned tomatoes
  • 1/4 cup port wine
  • 2 Tbsp. Cream cheese
  • freshly grated Parmesan cheese

Begin by chopping up the bacon into small strips and placing them into a dutch oven over medium/high heat.  Add in the meats and start the browning.  When the meat has let off enough fat, add in the onions and carrots to saute.  When the meat is almost done and the carrots and onions are becoming tender, add in the celery and garlic.  Deglaze the pan with the port and scrape all the little bits up.  Add in the tomatoes and juice and stir.  Reduce the heat to low and simmer until the vegetables are tender and the tomato juices are almost gone.  Remove the sauce from the heat and stir in the cream cheese.   Serve over cooked pasta and garnish with grated Parmesan.