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Easy Pasta Bolognese Recipe
Easy Pasta Bolognese will elevate any weeknight dinner to a gourmet experience! This comforting Italian classic is a great recipe to have in your back pocket.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 50 mins
Servings: 8 servings
Calories: 615 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- extra virgin olive oil
- 1 onion, minced
- 2 carrots, peeled and cut in small dice
- 1 small hot Italian pepper, minced (if you don't have one you can use red pepper flakes, about 1/2 tsp)
- 4 cloves garlic, minced
- 1 lb ground Angus beef, 85%
- 1 lb ground pork
- 26 ounces crushed or pureed Italian tomatoes (I like San Marzano tomatoes)
- 2 Tbsp tomato paste, I always keep a tube in the fridge
- 1/2 cup red wine (also use Marsala, or cognac)
- 2 bay leaves
- 3 Tbsp fresh thyme leaves
- Salt and fresh pepper 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
- fresh Parmigiano Reggiano
- fresh thyme 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.
Cup of Yum
Notes
- If you have the time, by all means cook this sauce, covered, for up to 3 hours on a low heat.
- This sauce gets better with age, so it makes wonderful leftovers. There's nothing like coming home to a fridgeful of pasta Bolognese after a busy day ~ nothing!
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
54g
(18%)
Protein
31g
(62%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
319mg
(13%)
Potassium
965mg
(28%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
3060IU
(61%)
Vitamin C
25mg
(28%)
Calcium
122mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615
% 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.