When it comes to slowly simmered tomato sauce, I’m all about making pasta bolognese. Served piping hot over pappardelle with basil and parm… it’s one of my favorite combinations.
There’s something extra cozy when it comes to a big bowl of noodles smothered with hearty, homemade warmth. It’s simple, yet timeless. That’s all there is to it. Are you a scratch-made sauce lover like me? Make sure to check out my Classic Fettuccini Alfredo with Peas and Pancetta, this Weeknight Chicken Bacon Ranch Pasta, and my Butternut Squash Carbonara.
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INGREDIENTS FOR THIS RECIPE:
The difference between a regular pasta sauce and a bolognese is the addition of soffrito (onion, celery, carrot) and a touch of milk or cream. I like to mince the veggies so they easily incorporate into the tomato sauce. Here’s what you’ll need:
- Olive Oil
- Onion
- Carrot
- Celery
- Garlic Cloves
- Ground Beef
- Ground Pork
- Tomato Paste
- Red Wine
- Beef Broth
- Heavy Cream (or Milk)
- San Marzano Whole Tomatoes with Juice
- Italian Seasoning
- Bay Leaves
- Salt
- Pappardelle Pasta
- Shredded Parmesan
- Fresh Basil & Italian Parsley
- Red Pepper Flakes
My local store makes a “meatloaf mix” which is usually a blend of beef and pork. However, sometimes it’s a mix of ground beef, pork, and veal. The package is usually around 2 pounds, which is the perfect amount for this recipe. While I like using either blend of meats, you could also opt for all ground beef if you prefer.
HELPFUL TIPS:
Go ahead and keep the following things in mind while cooking.
- DEGLAZING: Always allow the veggies and meats brown a bit while sautéing. This creates flavor! Then when you’re ready to add the liquids, go ahead and deglaze with a red or white wine first. Make sure to scrape up the brown bits at the bottom of the pan with a wooden spoon or spatula.
- SIMMERING TIME: After adding the remaining ingredients, allow the sauce to simmer for at least two hours. You may need to add more beef broth, depending on how thick you’d like the sauce to be.
- PASTA WATER: Always reserve a little pasta water. Toss it with the sauce to help it cling to the al dente noodles.
- LEFTOVERS: Any sauce you have left can be kept refrigerated and enjoyed within 4 days. If you prefer to freeze it, that works too! Just make sure to store the sauce in a freezer-safe container and leave about an inch for the sauce to expand. It’ll last for about 3 months. When you’re ready to enjoy, thaw in the fridge overnight.
MORE DINNER RECIPES YOU’LL LOVE:
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Roasted Red Pepper Sauce with Basil
Rigatoni with Lemon Caper Sauce and Fresh Mozzarella
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- 2 tbsp. Olive Oil
- 1 Onion, minced
- 1 Carrot, minced
- 1 Celery, minced
- 3 Garlic Cloves, minced
- 2.25 lbs. Meatloaf Mix (Ground Beef + Pork)
- 2 tsp. Salt+
- 5 tbsp. Tomato Paste
- 2 cups Red Wine
- 1.5 cups Beef Broth
- 2-28 oz. San Marzano Whole Tomatoes with Juice
- 2 tsp. Italian Seasoning
- 2 Bay Leaves
- 1 cup Heavy Cream
- 2 lbs. Pappardelle Noodles
- Shredded Parmesan
- Fresh Basil and Italian Parsley
- Red Pepper Flakes, optional
- Heat olive oil over medium-high in a large stock pot or dutch oven. Add the onion, carrot, celery and sauté for 4 minutes. Next add the garlic and continue to cook until fragrant - about 1 minute.
- Add the ground meat and sautè until browned. Season with salt and then add the tomato paste. Continue to sauté for another minute or two.
- Deglaze the pot with red wine, making sure to scrape up the brown bits at the bottom of the pan. Bring to a simmer and allow the wine time to reduce by half. Next add the beef broth, whole tomatoes with juice, Italian seasoning, and bay leaves. Crush the tomatoes with the back of your spoon / spatula and bring to a simmer.
- Slightly cover the top of the pot and stir every 20 minutes, allowing the sauce to simmer for at least 2 hours.
- When ready to enjoy, cook the pappardelle to packaged directions for al dente. Make sure to save some of the pasta water before draining. Stir the heavy cream into the sauce before serving. Taste, and add more salt if needed.
- Add desired amount of pappardelle to a serving bowl and mix together with desired amount of bolognese. Top with shredded parmesan, basil, and Italian parsley. Serve with red pepper flakes on the side. Enjoy immediately.
NOTES ON PASTA BOLOGNESE:
- Sometimes I use olive oil to sauté the soffrito, sometimes I use butter (or sometimes I use a mix of both). It all depends on what I have on hand. Go ahead and use whichever you’d like.
- Simmering the sauce for two hours creates a bigger depth of flavor. If you don’t have that much time, I’d suggest at least simmering for 30 minutes.
- Do not add the cream or milk until after the sauce has finished cooking, as it might curdle during the simmering process.
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