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A large green pot filled with a chunky, red-brown meat sauce containing ground beef, diced carrots, and tomatoes sits on a wooden surface.
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5 from 12 votes

Pasta Bolognese

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese, pasta bolognese, pasta bolognese recipe
Servings: 8 servings
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.

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
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