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–+ servings
Delicious creamy pasta Bolognese served with bread and fresh basil.

Pasta Bolognese

Rich meat-filled sauce perfectly paired with a thick ribbon pasta is exactly what I want for dinner.
5 ratings (Click stars to rate)
Recipe by - Tabetha Klein
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 1011 kcal

Equipment

Ingredients
 
 

  • 2 teaspoon Shallots - or garlic
  • 3 tablespoon Unsalted Butter
  • 2 Carrots - diced
  • 2 Celery Stalks - diced
  • 1 small Red Onion - diced
  • ½ lbs Ground Beef
  • ½ lbs Ground Pork
  • ¾ cup White Wine - dry, like a Pinot Grigio
  • 1 cup Half & Half - ½ cup milk & ½ cup heavy cream
  • 2 cans Crushed Tomatoes - or diced
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Fresh Rosemary
  • Parmesan Cheese - to finish
  • Fresh Basil - or parsley to finish
  • 1 Pound Pappardelle Pasta - or any other of your choosing

Instructions
 

  • In a large pot or dutch oven on medium high heat, melt butter.
  • Starting with the carrots and celery, add them to the pan & let cook for a few minutes. Then add the onion & shallots and cook until slightly tender.
  • Add the beef and pork to the pan and mix until combined. Let this brown and the moisture evaporate as much as possible.
  • Deglaze with white wine, and once evaporated add your milk and let evaporate until it thickens significantly.
  • Finish by adding your tomatoes, and herbs. Bring to a simmer, taste, and adjust your kosher salt & fresh ground pepper as needed.
  • Let this simmer for at least 45 minutes, or until the meat is tender and the tomatoes have broken down.
  • As your sauce is finishing, bring a pot of water to a boil and cook your pasta to al dente. Make sure to reserve some pasta water. This may be needed if your sauce becomes too thick.
  • Toss your finished noodles with your sauce, adding pasta water if the sauce has become slightly too thick.
  • Finish with a sprinkle of parmesan and some fresh basil or parsley.

Video

Notes

  • Brown the meat well and let the moisture cook off. Those browned bits are the backbone of the flavor.
  • Let the milk reduce fully before the tomatoes go in. It makes the sauce silky and mellow, the classic bolognese move.
  • Low and slow: 45 minutes minimum, and honestly the longer the better.
  • Make-ahead: Bolognese is even better the next day. Keeps 3-4 days, freezes up to 3 months.
  • Reserve pasta water to loosen the sauce when you toss it with the noodles.

Nutrition

Calories: 1011kcalCarbohydrates: 106gProtein: 41gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 220mgSodium: 428mgPotassium: 1458mgFiber: 9gSugar: 17gVitamin A: 3748IUVitamin C: 25mgCalcium: 221mgIron: 7mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword Pasta
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