Pink Bolognese Recipe

Name: Pink Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork; 1/2 pound ground veal; 1/2 pound ground dark meat turkey; 2 tablespoons olive oil; 1 medium carrot, finely chopped; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 small tomatoes, cored and finely chopped; 1 cup red wine; 1 quart homemade or organic chicken broth; 1 tablespoon chopped sage plus 2 sage leaves; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried rosemary; 2 tablespoons double-concentrate tomato paste, plus more to taste; 1 cup cream; 2 tablespoons vodka; salt; Freshly ground pepper; 1 pound short pasta, like penne rigate

Servings: persons

1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground dark meat turkey
2 tablespoons olive oil
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 small tomatoes, cored and finely chopped
1 cup red wine
1 quart homemade or organic chicken broth
1 tablespoon chopped sage plus 2 sage leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2 tablespoons double-concentrate tomato paste, plus more to taste
1 cup cream
2 tablespoons vodka
salt
Freshly ground pepper
1 pound short pasta, like penne rigate

1
In a large, heavy saucepan, brown the pork, veal and turkey over medium-high heat. Keep smashing and separating the meat while cooking. Transfer the browned meat to a bowl, and reserve. Return the pan to the stove.
2
Add olive oil to the pan and place over medium high heat. Add the carrots, onion and garlic, and stir to combine. Reduce the heat to medium and cook until tender, 5 to 10 minutes. Return the meat to the pan. Stir in the tomatoes. Pour in the red wine and bring to a boil. Add the chicken broth and all the herbs and simmer for 30 minutes, stirring occasionally
3
Stir in the tomato paste and continue simmering for another hour, stirring every 10 minutes or so -- you don't want any sticking or burning. The sauce should reduce and thicken.
4
Pour in the cream and vodka and cook until sauce is the desired consistency. Season with salt and pepper. Taste, taste, taste -- it's up to you.
5
Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, then toss with the bolognese.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound ground pork, 1/2 pound ground veal, 1/2 pound ground dark meat turkey, 2 tablespoons olive oil, and more.

Yes, Pink Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pink Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions