2 large onions, finely diced (about 2 1/2 cups)
1 small carrot, finely diced (about ΒΌ cup)
Shallot Extra Virgin Olive Oil
4 cloves garlic, minced
1 lb ground beef
1 lb ground pork
3 cups red wine
1.5 cups water
1/4 cup tomato paste
1 can chopped tomatoes
2 Tbl Creole Italian Blend
1 cup heavy cream
Salt & Pepper to taste
Pasta, Basil and Parmesan for serving

We take classic bolognese on a trip through cajun country with our adaptation of this delicious, meaty goodness of a sauce. Ground beef and pork simmers with vegetables and canned tomatoes along with our Creole Italian Blend. It all plays nicely in this sauce that is both sweet and has a bit of heat. Serve this rich bolognese over pasta with lots of fresh basil and grated parm.

Store owner Anne was inspired to make this dish after reading The Sharper the Knife the Less You Cry – a gift from her daughter Emma. The book profiles a woman at a “certain station in life” (like Anne) who decides to attend culinary school (like Anne.) The author’s Bolognese is featured in Chapter 17.


1.In a heavy-bottomed Dutch oven, cook the onions and carrot in Shallot Extra Virgin Olive Oil over medium heat until softened.
2.Add the tomato paste, canned tomatoes and Creole Italian Blend. Stir, cover and reduce heat to very low. Simmer for two hours and up to four hours. Stir from time to time, scraping the bottom to ensure that nothing sticks to it or burns.
3.Add the wine and water and turn the heat up so that the wine bubbles continuously. Reduce by about half. Skim off any grey foam.
4.Shortly before serving, stir in the cream. Taste and adjust the salt and pepper. Let simmer uncovered another five minutes. Taste again, adjusting seasonings again if necessary. Garnish with basil. Serve with pasta and a wedge of parmesan cheese for grating.

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