Bear’s Bolognese

By Barrie McCorkle
Published on: January 31, 2020

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Here’s the thing about Bolognese, it doesn’t look like anything fancy. You could easily mistake it for spaghetti sauce. That is until it hits your mouth. A good Bolognese will knock your socks off and forever change your world. This is that recipe. Do yourself a favor and serve dinner with a normal portion on the plate and then a big bowl of the sauce just sitting in the middle for dipping. You will also want some really good bread, I recommend a nice focaccia.  Serve with a nice cabernet and let everyone get fat and happy.


1 celery stalk, diced

1 large portabella cap, chopped

1 cup finely chopped baby carrots

2 tbsp olive oil

3 cloves garlic, minced

½ white onion, diced

1 pound ground beef

1 pound ground pork

1 pound ground bison

28 oz crushed tomatoes (homemade canned is best)

6 oz tomato paste

¾ cup red wine (use a good bottle and drink the rest with dinner)

1 tsp dried basil

1 tsp dried oregano

¼ tsp crushed red pepper

¾ cup cream (may substitute with half/half)

¼ cup parmesan cheese

Salt & Pepper to taste


This recipe can be done either in a slow cooker or in a large stew pot. It is best when simmered for at least 8 hours.

Heat olive oil in a pan over medium heat, add garlic, carrots, onion, celery and portabello. Cook until tender, about 10 minutes. Set aside or put in slow cooker.

Brown each meat on its own and cook about halfway through leaving some pink, this will allow the meat to cook the rest of the way through while in the sauce, releasing the flavors. Once cooked as instructed, drain the fat and add the meat to the vegetable mixture.

Add crushed tomatoes, tomato paste, seasonings, and red wine. Stir until mixed together. Allow mixture to come to a low boil over low heat, this should take 3-4 hours.

Add cream and parmesan, stir to blend well. Cook for another 4+ hours on low. If the sauce begins to boil, turn down the heat or remove the lid so that it’s not quite so hot. Serve immediately over your choice of pasta, regular spaghetti works best in my book.

**Additional tip, if you like a runnier sauce, you can double the crushed tomatoes.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is Director of Supplier Programs at D-Tools, as well as the President of Bear Essentials, his executive life coaching firm.

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