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Vodka Pasta Bolognese

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Serves 8


2 lb Mom's Meatloaf
1 lb bulk Italian sausage
1 large sweet yellow onion, finely diced
1 cup celery, finely diced
1 tablespoon finely minced garlic
1 package real bacon bits
1 teaspoon Italian Seasoning
2 large bay leaves
1 cup dry white wine
1 jar Vodka Pasta Sauce
1 can reduced sodium chicken broth
1 cup half and half
1/8 tsp ground nutmeg
Garlic salt, to taste
1 cup carrot, finely diced
Freshly ground pepper, to taste


  1. Preheat 6-quart Dutch oven over medium-high heat. Brown meatloaf mix and Italian sausage, breaking up lumps as it cooks. Add onion, celery, carrot, and garlic and cook until vegetables are soft, about 7 minutes.
  2. Stir in real bacon bits, Italian seasoning, and bay leaves. Add 1 cup of white wine and stir until nearly evaporated, about 5 minutes.
  3. Add Vodka pasta sauce, chicken broth, half and half, and nutmeg and bring to boil. Reduce heat and simmer, uncovered, at least 20 minutes.
  4. Sauce should be thick and meaty. Season to taste, with garlic salt and pepper. Serve over hot cooked pasta and top with freshly shredded Parmesan cheese.
Course: Dinner
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