Pasta Bolognese

A bowl of pasta topped with a rich meat sauce and garnished with fresh basil and grated cheese. The dish is placed on a wooden table next to a small bowl of grated cheese and a green pot filled with more sauce.

5 from 12 votes

A rich, slow-simmered Bolognese made with a combination of beef, pork, soffritto, and red wine. Serve over your favourite pasta for a classic, comforting, Italian dinner.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: Italian

Keyword: bolognese, fettuccine alla bolognese, pasta a bolognese, pasta bolognese, pasta bolognese recipe

Servings: people

Author: Sammy Montgoms

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.

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