Pasta Bolognese
Experience the ultimate comfort food with this rich and hearty Pasta Bolognese recipe, a classic Italian dish bursting with flavor. This slow-simmered meat sauce harmoniously blends finely chopped onions, carrots, and celery with a tantalizing mix of ground beef and aromatic herbs like oregano and basil. Simmered in a luscious tomato and wine base, then enriched with a splash of milk for a creamy finish, this sauce is the perfect partner for al dente pasta, whether you choose tagliatelle, spaghetti, or penne. Topped with freshly grated Parmesan and a sprinkle of chopped parsley, it’s a soul-satisfying meal that will transport your taste buds straight to Italy. Perfect for a cozy dinner, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 large celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef (or a mix of beef and pork)
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cup dry white wine (or red wine)
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 piece bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound pasta (such as tagliatelle, spaghetti, or penne)
- 0.5 cup parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or heavy-bottomed saucepan over medium heat.
Add the chopped onion, carrot, and celery. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the crushed tomatoes and wine, stirring well to combine.
Add the milk, oregano, basil, bay leaf, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
Reduce the heat to low, cover partially, and let the sauce simmer for at least 1.5 to 2 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water to loosen it.
About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Discard the bay leaf from the sauce and taste for seasoning, adjusting salt and pepper as needed.
Toss the drained pasta with the Bolognese sauce, adding a little reserved pasta water if needed to coat the pasta evenly.
Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 68.6 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2141 mg | 165% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6052 mg | 129% | |
*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.
