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Pasta Bolognese
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5 from 1 vote

Pasta Bolognese

Prep Time25 mins
Cook Time3 hrs
0 mins
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: Italian


  • 1 pound 90% lean ground beef
  • 1 pound ground  pork (not Italian Sausage)
  • 2 tablespoons olive oil
  • 1 small white or yellow onion diced
  • 1 cup peeled and diced carrot
  • 2 ribs celery diced
  • ¼ cup finely chopped Italian parsley
  • 1 tablespoon minced garlic
  • 2 teaspoons salt divided
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • ¼ teaspoon ground nutmeg
  • freshly ground pepper to taste
  • 1 cup red wine (a good hearty red like Cabernet Sauvignon, Zinfandel, or a blend)
  • 6 ounces tomato paste
  • 2 (28 ounce) cans good quality Italian whole tomatoes (look for San Marzano tomatoes)
  • 1 cup low sodium beef broth
  • 1 cup whole milk
  • dry pasta of your choice (rigatoni, penne, spaghetti, and linguine are all great choices)
  • grated Parmesan cheese, for topping


  • Spray a large Dutch oven with cooking spray and place over MEDIUM heat. Add the ground beef and pork.  Crush and stir with a large spoon to break up until fully cooked, about 10 minutes. Use a slotted spoon to transfer the cooked meat to a dish and set aside. Drain the grease from the Dutch oven.
  • Add olive oil to the empty Dutch oven and place it over MEDIUM heat. Add the carrots, celery, onion, and parsley. Cook , stirring occasionally, for about 5 minutes, or until the vegetables have softened but not browned. Add the garlic and 1 teaspoon of salt. Stir well.
  • Add the cooked and drained meat to the Dutch oven with the vegetable mixture. Season mixture with the remaining 1 teaspoon of salt, a generous amount of black pepper, thyme, oregano, and nutmeg. Add the wine, turn heat up to MEDIUM-HIGH and cook, stirring frequently, for about 5 minutes. Add the tomato paste and stir it into the meat mixture. Add both cans of whole tomatoes, breaking the tomatoes up with the back of a spoon as you stir them into the meat mixture (don't worry, they'll soften and be easier to break up later). Add the beef broth and milk and bring the mixture almost to a boil then turn down the heat to LOW. Cook, uncovered, for 1 to 3 hours. Sauce will be richer and thicker if it cooks longer. Check and stir occasionally.
  • When ready to serve, boil pasta according to package directions. Drain and return to hot pan. Add desired amount of the bolognese and combine. Sprinkle in some grated Parmesan cheese and stir.
  • Transfer to a serving dish and sprinkle with additional Parmesan, if desired.