Recipe: Delicious Veal and Pork Bolognese Sauce


Birthdays are big deals in my house.  You get to choose a home-cooked meal of your choice or a restaurant dinner of your choosing.  My brother-in-law, David, is so awesome (pictured with my gorgeous sister above).  He put in so many man hours on my new home, all for free.  So, when his birthday rolls around and he says he wants a lasagna dinner, I make it my business to make a sauce for the lasagna that is simmered all day, and finally baked into a lasagna.

So, while loads of my recipes are quick, this one isn’t.  But if you have a day to hang around the house, while your sauce gently bubbles on the stovetop, make this.


Delicious Veal and Pork Bolognese Sauce


“This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired.”


    • 3 -5 tablespoons olive oil
    • 4 slices thick-cut bacon, diced
    • 1 large onion, chopped
    • 2 tablespoons minced fresh garlic
    • 2 stalks celery, finely chopped
    • 2 small carrots, peeled and finely diced
    • 1 teaspoon dried thyme
    • 2 teaspoons dried basil
    • 1 teaspoon dried red pepper flakes ( you can add in more to taste)
    • 2 bay leaves
    • 3 tablespoons tomato paste
    • 1 lb ground veal
    • 1 lb ground pork
    • 1 1/4 cups dry red wine
    • 2 (14 ounce) cans beef broth ( or beef consomme for an even richer flavor)
    • 1 (28 ounce) cans crushed tomatoes
    • whipped cream (optional)
    • parmesan cheese
    • cooked pasta


Heat the oil in a large heavy-bottomed pot over medium heat.

Add in the diced bacon and saute until beginning to brown (about 5 minutes).

Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.

Add in tomato paste; cook stiring with a wooden spoon for 2 minutes. Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).

Add in the wine then simmer for about 8 minutes uncovered.

Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.

Uncover and season with salt and pepper; simmer for another hour or more (uncovered).

If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.

Serve over cooked pasta and top with parmesan cheese.


Now use that sauce to make your favorite lasagna recipe.  Here’s one of mine:  Lasagna Suzanne


Summer Seafood: Low Country Boil


Summer just isn’t summer without a low country boil.  We go home every summer to Florida and invite the entire family over for a cookout.  This one is easy to do and when you are done, you sling the whole potful on a table (or in our case a door atop saw horses) lined with newspaper and everyone stands around and chows down.  Clean up is a matter of wrapping the newspaper up and throwing stuff away.  Can there be an easier party?

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So, that’s my crazy family.

Here’s the recipe we use here at my home when I do this.  It’s from Paula Deen, and even though her rep has taken a few hits this past year, she still puts out a mean recipe.

Paula Deen Low-Country Boil 1

Paula Deen Low-Country Boil


  • 1 lemon, quartered
  • Old Bay Seasoning
  • 1 lb baby red potato, about 12
  • 1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
  • 6 ears fresh corn, shucked, cut in half
  • 3 lbs large unpeeled shrimp (extra large or jumbo)
  • 1/4 cup butter
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced


  • Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.

  • Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.

  • Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

    Easily printable here:  Low Country Boil


Cool Park!

We went to Cool Park today in Hickory and had such a blast! We have usually made the first visit here by now, but we took that trip to Disney right after school let out, so we delayed our first visit to almost July…unheard of in the Zick house!


To get here, take StarTown Road all the way to Spings Rd. in Hickory. Take a right on Springs and a left on Kool Park Rd. Take a right at the first red light (by the church) and you’ll see the sign for Cool Park on the right. You can thank me later.

Some stats: It costs $12 for adults, $8 for kids, bring a picnic as there are plenty of picnic tables. No glass bottles, no alcohol. The lifeguards are quite lax and you can do pretty much what you want.

Cool Park is open daily from 10-6 pm. During the week you can go at 3pm and get in for 1/2 price. 3 hours of swimming is usually plenty for us. Going at this time also ensures that all of the daycare kids are gone by that time.