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Bolognese Meat Sauce

Course Main Course
Cuisine Italian
Keyword heavy cream, meat sauce, pasta
Servings 4
Author Sarah Stevens


  • Veggetti for making squash pasta


  • 1 small yellow onion chopped
  • 1 lb. lean ground beef
  • Black pepper ground fresh from mill
  • ½ tsp red pepper flakes
  • 1 cup skim milk
  • ½ cup red wine
  • 28 oz can crushed tomatoes
  • Salt to taste
  • 1 T pesto or Italian Seasonings to taste
  • 1 packet of Truvia Sweetner or 1 T sugar
  • Cooked Zucchini Pasta or regular cooked spaghetti
  • Grated Parmesan Cheese


  • Brown beef and onion on high in heavy bottom pot. Stir until brown and meat begins to stick and brown on sides of pot. Add pepper, red pepper and a pinch of salt.
  • Add the milk and let it simmer until it has evaporated completely. Stir frequently.
  • Add the wine and simmer until evaporated. Stir frequently. Add the tomatoes and stir well. Add pesto and sweetener and salt to taste. When the sauce begins to bubble, turn down heat and simmer for at least 30 minutes or up to 3 hours to develop flavor. Add ½ cup water if necessary to prevent sticking.
  • Serve over Penne Pasta or Zucchini Pasta made with a Veggeti and topped with Parmesan Cheese

Zucchini Pasta

  • Make zucchini pasta with Veggetti using one zucchini per person.
  • Place in pasta bowl and microwave for one minute or until desired doneness.
  • Serve Bolognese Sauce over zucchini.


Notes: Milk protects from acidic bite of tomatoes.
Evaporating the wine retains the flavor but not the alcohol. Can substitute cooking wine but be sure to reduce salt.