Pasta Bolognese
Ingredients
- 1/4 cup olive oil, extra virgin
- 2 tbsp butter
- 1 lb ground beef
- 1 lb ground pork
- 2 carrots, chopped fine
- 2 celery, chopped fine
- 1/2 large yellow onion, chopped fine
- 5 garlic cloves, chopped fine
- handful fresh basil
- 3 tbsp tomato paste
- 1/2 cup beef stock, salted
- 1/2 cup heavy cream
- 3.5 cups canned crushed tomatoes or passata
- 1 cup red wine, cabernet or merlot
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fennel, crushed
- 1 bay leaf
- parmesan, for topping
Instructions
- Begin by chopping the veggies into small, similar sized pieces.
- Grab a large pot, preferably a dutch oven if you have, and set to medium/high heat. Add your olive oil, onions, carrots and celery. Let saute for 7-8 minutes, or until softened.
- Once your veggies are fork tender, add your garlic, and let cook for an additional 2 minutes.
- Add your ground meats, salt, pepper, and fennel. Let fry on medium/high heat for 3-5 minutes, or until the meat begins to brown. *Don't worry about the meat fully cooking as it will continue to cook while it simmers over the next hour.
- Add your tomato paste, and let cook for 1-2 minutes, just until it has been incorporated into the veggie and meat mixture.
- Add your red wine and let simmer for 2-3 minutes, or until the wine has been reduced by half.
- Reduce heat to low, add your beef stock, canned crushed tomatoes, fresh basil, bay leaf and cover.
- Let simmer for 30 minutes covered. After 30 minutes, remove the lid, stir, and let cook for an additional 30-45 minutes, stirring every 10 minutes or so.*Once your bolognese has been simmering for 60 minutes, it should be a thicker consistency. If you want it a bit thicker, simmer it for an additional 20 minutes.
- Once done, remove the large basil pieces, add your heavy cream and butter and mix one last time.Bring to a light boil for 1-2 minutes.
- Taste for any additional seasoning.
- Serve over your favourite pasta and top with tons of freshly grated parmesan and fresh basil.
Nutrition
Calories: 508kcal | Carbohydrates: 13g | Protein: 22g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 625mg | Potassium: 864mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3225IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Sammy, in the bolognese recipe, when do you add the canned tomatoes? Did I miss it?
I’m cooking it now…smells wonderful!
I hope you’re having a super Thanksgiving!
Hi Janie! My apologies! I have updated the recipe and the tomatoes would go in when you add the beef broth. I hope you figured it out and enjoyed the recipe! xo
Wonderful recipe turned out delicious! I got a bit confused bc the recipe doesn’t include when to add the can of crushed tomatoes but I ended up realizing and added after the sauce was simmering covered for a bit.
Hi Valentina, thank you for bringing this to my attention. It would be when you add the beef stock. I have updated the recipe, and I am glad you figured it out.
Do you not drain the beef and pork when cooking first? It seems like there would be a lot of grease? I really want to try this!
Personally I don’t! You absolutely can though.
Oh my goodness this was delicious! Will be adding it into our rotation. Thank you so much!
Hi Jackie! Thanks for taking the time to reach out, so happy you enjoyed it!!
Delicious and filling! Well worth the 1 hour of simmering time 😊
Hi Lori- thanks so much for leaving a review! So happy you loved it!
Ohhhhmyyyygosssshhhh… this was OUTSTANDING!! My husband loves Pasta Bolognese and he frequently orders it at restaurants with papardelle. I wanted to recreate this dish at home and it is definitely a winner. Thank you for making easy-to-follow recipes!! 🥰
Hi Mira! I love this comment! Thank you so much for taking the time to leave a review, and I am so glad you both enjoyed it! xo
Easy to put together. I have been wanting to find a recipe my family and kids would love and this is it! Thanks for sharing.
Love it! Thanks for sharing Whitney!
Making this one tonight! Do the leftovers freeze well? Wasn’t sure since it has cream in it.
You bet! It freezes great, just don’t freeze the pasta, so be sure to mix separately.
Are you supposed to use chopped fennel or fennel seeds for this recipe? Thank you in advance!
Incredible! Made with ground lamb and pork. Will absolutely make again.
Seriously the best! It reminds alot of one of my grandmother’s recipes. I haven’t had it since her passing over 10 years ago. Thank you for letting me reminisce.
Going to make this recipe tonight but plan to use 2 lbs ground beef rather than using the pork. Should I still use the fennel seeds? Thank you!
Hi! Yes, I recommend adding the fennel seeds still! Hope you enjoyed the recipe 🙂 -Sammy
I’m a beginner cook and this recipe was so easy to follow and came out so good! My toddler ate his bowl and then some! Thank you for making me look like I know what I’m doing lol
I made this last night and my boyfriend and I were blown away. It is so good. Better than the bolognese at our favorite local Italian spot. I can’t wait to make it for my family at our next dinner. Thank you for yet another amazing recipe, Sammy!
This was a huge hit for a dinner party. Lots of rave reviews and it’s easy to make perfectly!
Are you supposed to use chopped fennel or fennel seeds for this recipe? Thank you in advance!