Jillian Harris Recipe: Dudes' Spaghetti Bolognese | W Network

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Jillian Harris Recipe: Dudes' Spaghetti Bolognese

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Jillian Harris

Created date

November 19, 2013

Sometimes you need to feed your man & sometimes you want to impress him with your amazing culinary prowess, am I right? That was definitely the case this past week, so I whipped up this super tasty and hearty dish that I knew Justin was sure to love. 

THIS RECIPE IS INCREDIBLE. Such a wholesome yummy meal.  Perfect man food. It’s definitely my go-to when I have to feed the boys . There are a lot of ingredients but it’s not that complicated and it’s totally worth it - trust me.  And, served with Justin’s Kale Caesar salad it equals partayyy in the mouth!

Spaghetti Bolognese

What’s different in this recipe -

Parm Rind

Fennel seed




This is the ultimate meal to win him over. Again and again... :)

Ingredients - in order -

1/8 cup of olive oil

1 pound of ground chuck (pork)

1 package (approx 8-10 slices) of prosciutto

1 can of tomato paste

1 tsp of crushed fennel

1 tsp of dried oregano

1 tsp of dried thyme

1/2 cup of dry white wine


In a large frying pan, sear ground chuck and oil until brown.  Cook in batches if necessary so as not to sweat the chuck, but be sure not over-brown either! When chuck is finished browning, add chopped prosciutto & brown.  Add tomato paste, fennel, oregano, and thyme.  Cook until pan starts to brown.  Deglaze with 1/2 cup of dry white wine. Let simmer on medium while you get to the next step! (Oh, and have a sip of wine if you haven't already, because your man is going to be STOKED on this recipe!)

1/8 cup of olive oil

1 small onion finely diced

5 sticks of celery finely diced

5 medium carrots finely diced

In a separate LARGE sauce pan, sweat all the above ingredients on medium until ingredients are soft. Pour the meat mixture into the saucepan.

3 cans of diced tomatoes

1 large cut rind from parmesan block (about 1 inch x 4 inches)

1/2 cup of chicken stock

Add the above ingredients  - LET SIMMER ON LOW/ MEDIUM for about 30 minutes and at this point cook your pasta! I love regular spaghetti but a rigatoni would do.  

Small handful of fresh chopped parsley

Salt and pepper to taste

1 tsp of white vinegar

At the very end, add the above ingredients - the vinegar is very important as it helps brighten the flavours.

1/2 cup of heavy cream

In the end, add the heavy cream and remove what is left of the rind!

Serve with the salad (as I already mentioned, I prefer Justin’s Kale Caesar!) & a tasty red wine and you have a meal that’s sure to be a crowd pleaser! Enjoy!!

xo Jilly

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