Recipe: Pasta Bolognese

by Cate on December 4, 2019

Thick, rich and hearty, this Bolognese sauce is perfect for a lazy Sunday supper, or to stockpile in your freezer.

I sometimes see posts making fun of how bloggers will write four paragraphs as a preamble to the recipe, when all readers really want is the recipe. I do sometimes feel that way too, but in the interest of a happy medium, let’s do a few lines of a brief description and get right to the star of the show … this Bolognese Sauce.

I got this recipe from an old friend a million years ago and have tweaked it along the way and the end result is a thick and hearty pasta sauce that will warm you from the inside out. This is one of those recipes that you take a small taste from the pot to see if you have to adjust your seasonings and then you find yourself going back for more. Three meats, carrots and onions, a couple other simple ingredients and a low simmer for just under two hours. I usually double the batch and freeze half of it to save me on a busy weeknight. Add some garlic bread (this one is a favorite) and a nice green salad and you have the perfect simple and delicious meal for company.


Pasta Bolognese
Recipe courtesy of Cate O’Malley

3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large carrot, finely diced
1 medium onion, diced
3 cloves garlic, sliced
½ pound ground sirloin
½ pound ground pork
6 oz. pancetta or prosciutto, diced
1 small can of tomato paste
1-1/2 cup milk
2 cups dry white wine (sauvignion or fume blanc)
Kosher salt and ground black pepper
Parmigiano-Reggiano, for grating

In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, garlic and carrots and sweat over medium heat until the vegetables are translucent and soft but not browned (10-15 minutes). Add the beef, pork and pancetta and stir into the vegetables. Add it over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1-1 ½ hours, stirring occasionally. Season with thyme, salt and pepper to taste.

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