Pasta Bolognese

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.

by Emma C.

Nutrition information

Servings: 8

Amount per serving

  • 910
  • 500 mg
  • 43g
  • 272mg


  • 1 lb ground pork
  • 1 lb ground veal
  • 1 lb ground beef
  • 4 Tbsp olive oil
  • 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

Recipe tips and notes

Tip from Suzanne Michel: Adding cooked, finely chopped vegetables would increase nutrient value.


Step 1
In a large non-stick skillet or soup-pot, cook all 3 meats together.

Step 2
Drain fat.

Step 3
Add olive oil and onions and sauté until onions are translucent.

Step 4
Add garlic and sauté for about 4 minutes.

Step 5
Add chunks of cream cheese to melt in and then add the half & half, parmesan cheese, Italian herbs and salt & pepper.

Step 6
In the meantime, have a large pot of boiling water on for the pasta.

Step 7
Cook the pasta (any variety/shape) according to package directions.

Step 8
Drain and return pasta to pot that has the 4 tablespoons of butter in it.

Step 9
Toss cooked pasta with melted butter.

Step 10
Plate each dish with pasta and top with Bolognese sauce.