Classic Bolognese Pasta
Experience the heartwarming flavors of Italy with this Classic Bolognese Pasta recipe, a true culinary masterpiece that combines rich, slow-simmered meat sauce with perfectly cooked pasta. Made with a robust blend of ground beef and pork, aromatic vegetables, and a touch of red wine, this authentic Bolognese sauce develops deep, savory flavors over a gentle two-hour simmer. Infused with crushed tomatoes, creamy whole milk, and Italian herbs, it clings beautifully to your favorite pasta, whether you choose tagliatelle or spaghetti. Topped with freshly grated Parmesan cheese and a sprinkle of basil, this dish is a comforting, crowd-pleasing dinner that's perfect for any occasion. Ideal for pasta lovers, this recipe balances simplicity and elegance while delivering the hearty, authentic essence of Italian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 28 ounces canned crushed tomatoes
- 1 cup whole milk
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 1 pound pasta of choice (such as tagliatelle or spaghetti)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high, add the ground beef and pork, and cook until browned, breaking up the meat with a spoon, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine and let it simmer until it's mostly evaporated, about 5 minutes.
Add the canned crushed tomatoes, whole milk, bay leaf, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it simmer for 1.5 to 2 hours, stirring occasionally, until thickened and flavorful.
Towards the end of the sauce’s cooking time, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain well.
Remove the bay leaf from the sauce. Toss the cooked pasta with the Bolognese sauce until well coated.
Serve hot, sprinkled with grated Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
