Pasta with Ricotta Bolognese
Indulge in the rich and creamy decadence of Pasta with Ricotta Bolognese, a comforting twist on the classic Italian favorite. This recipe combines a robust, slow-simmered meat sauce made with a balanced blend of ground beef and pork, aromatic vegetables, and fragrant herbs, enriched with velvety ricotta and Parmesan cheeses for a luscious finish. The sauce clings perfectly to your choice of pasta, whether it’s tagliatelle, rigatoni, or spaghetti, creating a hearty dish that feels both rustic and refined. Perfect for weeknight dinners or special occasions, this dish is easy to prepare in just over an hour and pairs beautifully with a sprinkle of fresh parsley for a burst of color and freshness. Explore the savory comfort of homemade bolognese sauce with this cheesy upgrade that will have everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons tomato paste
- 1 28-ounce can canned crushed tomatoes
- 1 cup beef or chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 pound pasta of your choice (e.g., tagliatelle, rigatoni, spaghetti)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Increase the heat to medium-high and add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes.
Stir in the tomato paste, mixing well to coat the meat and vegetables.
Add the canned crushed tomatoes, beef or chicken stock, dried oregano, dried basil, salt, and black pepper. Stir everything together thoroughly.
Reduce the heat to low and let the sauce simmer uncovered for 40 minutes, stirring occasionally, until thick and flavorful.
While the Bolognese sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining the pasta.
Stir the ricotta cheese and grated Parmesan cheese into the Bolognese sauce. If the sauce is too thick, thin it out with some of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Add the drained pasta to the sauce and toss to coat evenly.
Serve immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 50.7 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1943 mg | 149% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5378 mg | 114% | |
*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.
