Pasta Bolognese By: Emma C.
I am a mom of two young adults with cystic fibrosis. This is a meaty, hearty, fatty dish that both my kids enjoy. I ran into two "real" Italian women who told me how to make it years ago and it's been a favorite ever since.
- 1 lb ground pork
- 1 lb ground veal
- 1 lb ground beef
- 4 Tbsp olive oil
- 1 c chopped onion
- 4 cloves of minced garlic
- 8 oz cream cheese
- 1 pt half & half
- 1 c shredded parmesan cheese (plus more for topping)
- 1 1/2 tsp Italian seasoning
- 1 lb pasta
- 4 Tbsp butter
- Salt & fresh-cracked pepper to taste
- Add All Ingredients
In a large non-stick skillet or soup-pot, cook all 3 meats together.
Add olive oil and onions and sauté until onions are translucent.
Add garlic and sauté for about 4 minutes.
Add chunks of cream cheese to melt in and then add the half & half, parmesan cheese, Italian herbs and salt & pepper.
In the meantime, have a large pot of boiling water on for the pasta.
Cook the pasta (any variety/shape) according to package directions.
Drain and return pasta to pot that has the 4 tablespoons of butter in it.
Toss cooked pasta with melted butter.
Plate each dish with pasta and top with Bolognese sauce.
Tip from Suzanne Michel: Adding cooked, finely chopped vegetables would increase nutrient value.
- Servings: 8
Amount per serving:
- Calories: 910
- Fat: 60 g
- Sodium: 500 mg
- Protein: 43 g
- Calcium: 272 mg
The content on Chef4CF.com is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Brand names of any ingredients in a recipe on this site are the intellectual property of their respective owners. The ingredient brands mentioned on this site are for reference only and no brand has endorsed or sponsored Chef4CF.com and no affiliation exists. If desired, generic ingredients that have equivalent nutritional value to the brand name ingredients can be substituted.