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Pork and Beef Bolognese

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 20 mins
Total time 1 hr, 15 mins
Yield

Serves 8 (serving size: about 1 cup sauce and 1/2 cup pasta)

We like a short pasta shape best for this chunky sauce. Although the sauce freezes well, we advise cooking the pasta just before serving--it doesn't hold up well in the freezer.

Ingredients

  • 2 tablespoons olive oil, divided
  • 6 ounces 90% lean ground sirloin
  • 6 ounces lean ground pork
  • 2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 cup finely chopped carrot
  • 1 cup finely chopped celery
  • 2 (28-ounce) cans unsalted diced tomatoes, divided
  • 1/3 cup dry red wine
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil, divided
  • 1 pound uncooked whole-grain ziti pasta
  • 2 ounces Parmesan cheese, shaved (about 1/2 cup)

Nutrition Information

  • calories 414
  • fat 10.2 g
  • satfat 3.1 g
  • monofat 4.5 g
  • polyfat 1.5 g
  • protein 24 g
  • carbohydrate 55 g
  • fiber 7 g
  • cholesterol 32 mg
  • iron 5 mg
  • sodium 445 mg
  • calcium 168 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef and pork; cook 6 minutes or until browned, stirring to crumble. Remove beef mixture from pan. Reduce heat to medium-low. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add carrot and celery; cook 5 minutes. Add 1 can tomatoes, wine, oregano, salt, pepper, and bay leaf; bring to a boil. Drain remaining 1 can tomatoes; add to pan. Cover, reduce heat, and simmer 40 minutes, stirring occasionally. Return beef and pork to pan; simmer 10 minutes. Remove bay leaf, and discard. Stir in chopped parsley and 2 tablespoons basil, or follow freezing instructions.

  2. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sauce; toss to coat. Divide pasta among 8 bowls; top evenly with remaining 2 tablespoons basil and Parmesan cheese.

  3. How-To FREEZE: Cool sauce completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months. THAW: Microwave bag at MEDIUM (50% power) for 4 minutes or until bag is pliable. REHEAT: Pour sauce into a large Dutch oven over medium heat; cook 10 minutes or until thoroughly heated. Stir in parsley and basil.