Pasta Bolognese

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I grew up eating bolognese sauce, but I had no clue it was actually called bolognese sauce. We just basically called it spaghetti meat sauce in Arabic. As I started to learn to cook and test traditional recipes to learn proper cooking methods and techniques, I made pasta bolognese from an Italian cookbook. Wow! I realized it was pretty much like my mom’s recipe. And I kinda preferred my mom’s actually because it was simpler and healthier.

So I’m sharing today this pasta bolognese recipe inspired by the traditional recipe with some healthier swaps. First, I don’t use pork, which is often used along with beef to add more flavor because of its fat. I only use lean ground beef. But I don’t drain the beef after cooking, so it keeps some of juice for the sauce. Second, I don’t use red wine and build the flavors from the ingredients.

This is a staple recipe in my house that we make all the time. So I make sure to always stock the essentials to make this recipe. Once you try it, I think it’ll be your go-to easy bolognese sauce!

What is bolognese

So what exactly is bolognese sauce? Bolognese sauce is basically a sauce made with ground beef, onions, tomatoes and fresh herbs, and served with pasta. It’s an Italian meat sauce that originated from the city of Bologna. However, it’s more than just beef, onions and a jar of spaghetti sauce. It’s about the depth of flavor you get from cooking all the ingredients in stages and letting the sauce simmer so it becomes thick, rich and hearty.

How do you make Bolognese sauce

To start, cook the onions, celery, carrots, and garlic until softened. The add the ground beef and cook until it’s browned and crumbled. Then add the milk and allow it to simmer until mostly evaporated.

Next, add oregano, crushed tomatoes, tomato paste, bay leaf, and nutmeg and mix everything together. You’ll notice the sauce looks done and ready to be served at this point. But it’s very important to let it simmer for at least 30 minutes. That’s how this bolognese sauce gets that deep and rich flavor.

After you’ve been patient long enough, you’ll notice that the sauce thickens. Now you can throw on some fresh herbs to finish it off. I like using flat leaf parsley. And that’s basically the bolognese sauce ready to top your favorite pasta.

I’ve read that in Italy, the sauce is tossed with the pasta, rather than served on top of the pasta. That’s exactly what we grew up doing too. We always combine the sauce with the pasta in the pot. From a practical perspective, this also helps to evenly distribute everything so you don’t have only leftover pasta or only leftover sauce. Am I the only one who hates that problem? Haha!

What pasta do you eat with Bolognese sauce

The Italians traditionally eat the bolognese with tagliatelle, a flat strand egg pasta similar to fettuccine. You can use other flat ribbon pasta like parpadalle or tripoline. I personally use this sauce with any and all pastas though. And I love mixing it with tube pastas like rigatoni or penne. The meat sauce gets stuck inside the tubes when tossed, and it just adds so much flavor to every bite of pasta.

Tips for making best bolognese sauce

1. Let it simmer for at least 30 minutes, and preferably one hour. Traditional bolognese in Italy is cooked for around 2 hours. That’s because bolognese gets better the longer it’s cooked, allowing more flavor depth.
2. Finish the bolognese with freshly grated parmesan cheese. It will help thicken the sauce and give it a nice and salty taste.
3. Toss the pasta with the bolognese sauce, instead of serving it on top. This may seem like just a preference, but there’s actually a scientific reason behind it. When you toss the pasta with the sauce, it allows the sauce to emulsify and thicken, which means it sticks better to the pasta. And that means every bite of pasta is adequately coated in this heavenly sauce.
4. Use fresh herbs. While you can start with dried herbs, I highly recommend also adding fresh herbs. You can do this before you start the simmering process and/or after you finish cooking the sauce. This will liven the pasta dish and add a fresh and aromatic flavor to it.

You can see how this recipe is so much more than just a jar of spaghetti sauce mixed with cooked beef and onions. It has a more robust and complicated flavor. Yet it’s also really easy to whip up – easy enough for a weeknight meal with the family, yet impressive enough for a dinner party.

For more pasta recipes, check out:

• Easy Baked Spaghetti
• Spaghetti with Meatballs
• Roasted Red Pepper Pasta
• Vegan Creamy Tomato Pasta
• Garlic Butter Shrimp Spaghetti
• Garlic Lemon Tuna Pasta

If you’ve tried this healthy-ish feel good Pasta Bolognese recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Pasta Bolognese recipe was originally published on February 5, 2019. The recipe has been slightly modified to make it more authentic and the post now includes updated step-by-step photos.

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Review

Pasta Bolognese

Pasta Bolognese is a classic Italian dish where al dente pasta meets a hearty ground beef sauce, slow-cooked with onions, garlic, and tomatoes for a flavorful experience.

5 from 993 votes

Author Yumna Jawad

Servings 8 servings

Course Entree

Calories 369

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 onion diced
• ▢ 3 celery sticks small diced
• ▢ 2 carrot sticks peeled and small diced
• ▢ 2 garlic cloves minced
• ▢ 1 pound lean ground beef
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 cup whole milk
• ▢ 1 (28-ounce) can crushed tomatoes
• ▢ 2 tablespoons tomato paste
• ▢ 1 bay leaf
• ▢ 1 teaspoon oregano
• ▢ ¼ teaspoon nutmeg
• ▢ 16 ounces Tagliatelle pasta or any pasta or choice
• ▢ Chopped parsley for serving

Instructions

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, celery, carrots and garlic, and sauté for a few minutes until the vegetables soften.
• Add the beef and season with salt and pepper. Break up the ground beef and cook until it’s browned and crumbled. stirring occasionally.
• Add the milk and allow it to simmer until it has mostly evaporated, stirring occasionally, in order to help tenderize the beef, about 10 minutes.
• Add crushed tomatoes, tomato paste, bay leaf, oregano and nutmeg. Mix to combine, bring mixture to a boil and then simmer on low uncovered for at least 30 minutes, but preferably 1-2 hours. Simmering for longer will enhance the flavor. Remove from heat and remove the bay leaf.
• When ready to serve, bring a large pot of salted water to a boil. Serve the cooked pasta in individual bowls and spoon the Bolognese sauce over it. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.

Equipment

Zwilling Knife Block Set

Cutting Board

Garlic Press

5 Piece Cookware Set

Notes

Make Ahead Tips: You can make the bolognese sauce up to 3 days in advance, and then cook the pasta when you’re ready.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of ground beef, you can use ground turkey or ground chicken
• You can change up the seasoning to add other Italian herbs of your choice.
• Any kind of pasta will work with this recipe

Serving Size: One serving is about 2 oz of dried pasta.

Nutrition

Calories: 369kcal, Carbohydrates: 46g, Protein: 21g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 88mg, Sodium: 251mg, Potassium: 488mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2706IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Method Stovetop

Cuisine Italian

Course: Entree