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Bellwether Farm Camp, Retreat, and Education Center offers a model of sustainable living that promotes physical and spiritual wellness, fidelity to the environment, and social justice.


Nestled into the curves of the Vermillion River, Bellwether Farm is a camp, retreat, and education center dedicated to exposing the wider community to the creation that sustains all of life. As a working farm, its life focuses on four primary activities.

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Bellwether Farm is a unique and affordable option for your next gathering. The center offers brand new facilities featuring a green technology, renewable energy, and water reclamation systems.

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Find ways to get involved with Bellwether Farm including volunteer opportunities and ways to give.

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Beef Bolognese


Beef Bolognese

In keeping with the construction of the new barn, the Bellwether Kitchen thought it apt to share our favorite recipe for those evenings when one just needs to eat until they’re full and then go a few bites further. It is the perfect meal to satiate hungry carpenters, and it utilizes two of Bellwether’s most abundant ingredients: tomatoes and beef. It can be ladled over any of your favorite pastas or a gluten-free alternative. And, if meat is not your preferred protein, it can be made with summer vegetables and served over lentils to fuel you without animal products.


2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 1/2 pound pound lean ground beef or 2 ½ cups diced summer vegetables
1 1/4 cups red wine or beef broth
1 cup whole milk or milk alternative
28 ounces fresh whole tomatoes, blanched and peeled
4 tablespoons tomato paste
2 teaspoons maple syrup
1 bay leaf
Salt and Pepper to taste
Pappardelle, tagliatelle, or another long pasta for serving



Using a large cast iron (or any type of) pan, brown and soften the onion in oil over medium. ~3-4 minutes.

2 Now for the mirepoix: add garlic, carrot, and celery to the onions, and cook until softened. ~ 5 minutes.

Next, add the beef or summer vegetables, breaking the meat up with a spoon until no pink remains. Drain fat. If using summer vegetables, cook until soft.


Adding some depth to the sauce:

  • Add the red wine and simmer uncovered until evaporated. ~ 10 minutes.
  • Add the milk and simmer uncovered until evaporated. ~8 minutes.

Stirring throughout, add the tomato paste, your fresh tomatoes, maple syrup, and the bay leaf. Gently mash the tomatoes up with a spoon. Cover and simmer for 30 minutes. Season with salt and pepper to taste.


Cook your pasta or its alternative according to package directions. Make sure to save roughly 1 ½ cups of pasta water to thin sauce if needed.


Toss pasta with sauce, adding pasta water to thin it, as desired.

8 Serve hot in the evening or cold for lunch in the sun. Always serve with parmesan cheese.

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