Easy Pasta Bolognese Recipe
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
2 hrs 35 mins
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Total Time
2 hrs 50 mins
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Servings
8 servings
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Calories
615 kcal
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Course
Main Course
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Cuisine
Italian
Easy Pasta Bolognese Recipe
Description
This pasta Bolognese begins by gently sautéing onions, carrots, hot Italian pepper, and garlic until golden, enhancing the base flavor. Ground beef and pork are browned thoroughly and broken up to avoid large chunks. Tomatoes, tomato paste, red wine, bay leaves, and fresh thyme are added and the sauce simmers gently for about two hours. The low heat cooking deepens flavors and melds ingredients into a harmonious sauce.
Adding milk or cream in the last half hour softens acidity and adds silkiness, while Worcestershire sauce enriches the complexity. The sauce thickens as it cooks uncovered near the end. Once complete, bay leaves are removed and seasoning adjusted.
The final dish is tossed with pappardelle pasta, providing broad noodles that hold the rich sauce well. Fresh Parmesan cheese and thyme add finishing savory notes. This recipe suits those wanting a classic-style Bolognese with detailed layering of flavors and textures.
Leftovers improve with time, making it an ideal make-ahead meal.
Ingredients
- extra virgin olive oil
- 1 onion minced
- 2 carrot peeled and cut in small dice
- 1 small hot Italian pepper minced, or red pepper flakes about 1/2 tsp
- 4 cloves garlic minced
- 1 lb ground beef Angus, 85% lean
- 1 lb ground pork
- 26 ounces tomato crushed or pureed Italian, I like San Marzano tomatoes
- 2 Tbsp tomato paste always keep a tube in the fridge
- 1/2 cup red wine also use Marsala or cognac
- 2 bay leaf
- 3 Tbsp thyme fresh leaves
- salt fresh, to taste
- black pepper fresh, to taste
- 1/2 cup milk or heavy cream, cream makes the sauce luxurious
- 2 Tbsp Worcestershire sauce not traditional, but my secret ingredient
- 1 pound pappardelle pasta
garnish
- Parmesan Cheese fresh Parmigiano Reggiano
- thyme fresh leaves
Instructions
- Cover the bottom of a heavy pot with olive oil and saute the onion, carrots, pepper and garlic for 20 to 30 minutes, until golden brown. This is an important step towards developing the special flavors of the sauce, so don't skip it. Add more oil if the vegetables start to stick and stir frequently.
- Add in the ground meats and cook until they are browned. While it is browning, break up the meat well, so there are no large chunks. Then add in the wine, tomatoes, and paste, along with the bay leaves and the fresh thyme leaves. Scrape up any browned bits from the bottom of the pot. Season with salt and pepper to taste (start with 1 tsp of each)
- Cover and simmer for about 2 hours on a low heat. (Make sure the sauce is simmering slowly, not boiling furiously.) Add the milk or cream and Worcestershire sauce during the last half hour of cooking. Leave the top off during that time to thicken it.
- When the sauce is done, remove the bay leaves, and check the seasonings, adding more salt and pepper if you like. The sauce can be made ahead of time and refrigerated.
- Cook the pasta to an al dente stage according to the package directions and drain. Reserve a cup or so of the cooking liquid in case you need to loosen the sauce later.
- Add the pasta to the sauce and toss with tongs to coat, then heap into big pasta bowls and garnish with some fresh cheese and thyme.
Notes
- Cooking the sauce for up to 3 hours enhances flavor depth and mellows acidity.
- Leftover Bolognese sauce tastes better the next day and stores well for reheating.
- Using cream instead of milk makes the sauce richer and more luxurious.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 319mg | 13% |
| Potassium | 965mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3060IU | 61% |
| Vitamin C | 25mg | 28% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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