pasta bolognese

This Lamb Bolognese simmers on the stove for an hour, marrying all the delicious flavors of carrot, onion, anchovy and lamb together. Ladle it over your favorite pasta for an amazing dinner, and if you have leftovers, good news – this lamb bolognese freezes easily!

Lamb Bolognese

onion

garlic

carrots

anchovy filets (minced)

salt

Atkins Ranch grass-fed ground lamb

red pepper

tomato paste

sugar

red wine

tomatoes

unsalted butter

pasta (of choice)

Parmesan-Reggiano (as garnish)

Basil leaves (as garnish)

I like to mince everything up in a food processor. If you don’t have one, mince the onion, garlic cloves and carrots by hand—no biggie!

Add the onion, garlic cloves, carrots and anchovies to a food processor. Blitz until pureed.

In a large Dutch oven or medium pot set over medium heat, add the olive oil. When the oil is warm, add the onion/carrot mixture. Add 1 1/2 teaspoons of kosher salt and allow to cook until softened, about 5 to 7 minutes, stirring it every so often.

Then add the ground lamb, breaking it up with your spatula. Mix everything together and cook until the meat has browned, about 5 minutes. Pour in the crushed red pepper and tomato paste and mix; pour in the red wine and scrape the bottom of the pot to lift up any bits.

Pour in the can of crushed tomatoes. And then fill the can about halfway up with water, swishing it around to pick up any leftover tomato and pour into the pot. Give it a good mix, bring it to a simmer and then immediately drop the heat to low. Cover the pot with a lid and let it cook at a gentle simmer for 1 hour.

It’ll be super fragrant and delicious at that point. Give it a taste and adjust the salt according to your liking. I added a few more pinches.

To neutralize the acid, I like to add a few tablespoons of butter. This is totally optional. You can also add a tablespoon of sour cream or creme fraiche, if you have it. Or you could skip this part all together.

To Make the Lamb Bolognese:

Meanwhile, bring a pot of salted water to a boil. Drop in your pasta and cook until al dente.  Drain the pasta, reserving about 1 cup of pasta water. In the same pot that you cooked the pasta, add a few ladles of the sauce and add the drained pasta. Toss it in the sauce until it’s covered. If needed, add a splash or two of pasta water.

Divide the pasta amongst bowls. Top it with a ladle of the bolognese and top with fresh basil (if you have it) and a sprinkling of Parmesan cheese.

To Assemble:

This makes delicious leftovers. Bring the entire bolognese to room temperature and then store in an airtight container in the fridge for up to 3 days OR you can freeze it for up to 3 months. To thaw, transfer to the fridge overnight and then warm up in a sauté pan or in the microwave.

To Store the Bolognese:

Make dinner time quick and easy with this One Pot Rigatoni Bolognese! Everything cooks in one pot - even the pasta cooks right in the sauce.

One Pot Rigatoni Bolognese

olive oil

beef

onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic powder

Italian seasoning

salt & pepper (to taste)

beef broth (or more as needed)

(16-oz) box rigatoni pasta (uncooked)

(to serve (optional))

Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.

Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).

Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.

Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607970815/nsx4phhwwl2v6uhxmo8h.mp4

Make dinner time quick and easy with this One Pot Rigatoni Bolognese! Everything cooks in one pot - even the pasta cooks right in the sauce!

This pasta bolognese is a savory meat sauce tossed with spaghetti and served with parmesan and fresh basil. A classic Italian meal that always gets rave reviews and is perfect for feeding a crowd!

Pasta Bolognese

pancetta (finely diced)

beef (I use 90% lean)

onion (finely diced)

carrot (peeled and finely diced)

garlic (minced)

tomato sauce

can crushed tomatoes (do not drain)

salt and pepper

heavy cream

spaghetti

parmesan cheese (grated)

basil leaves (thinly sliced)

Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until browned and crispy.

Add the ground beef to the pan and season with salt and pepper to taste. Cook for 5 minutes, breaking up the beef into small pieces with a spatula.

Add the onion and carrot to the pan. Cook for 4-5 minutes or until vegetables are tender. Add the garlic and Italian seasoning, then cook for 30 seconds. Drain off any excess grease.

Add the red wine to the pot and bring to a simmer. Cook for 3-4 minutes or until wine is reduced by half.

Stir in the tomato sauce and crushed tomatoes. Season the sauce with salt and pepper to taste.

Bring the sauce to a simmer. Cook for 25-30 minutes or until sauce has thickened.

Stir in the heavy cream and cook for another 5 minutes.

Cook the spaghetti in salted water according to package directions. Reserve 1/2 cup of pasta cooking water.

Pour the pasta in with the sauce and toss to combine. If the sauce is too thick, add a little pasta cooking water to thin it out.

Top the pasta with basil and parmesan cheese, then serve immediately.

By far the best bolognese in my opinion. I have made this several times and each time my family and I love it!

I washed my ground beef and drained it before browning it, didn't use wine, pancetta or onion, did use garlic, substituted 1% milk for the cream, used 2 small tins tomato paste and two fresh tomatoes, used 2 Tbsp apple cider vinegar--didn't have those things...and the recipe was great. Thank you.

By far the best Bolognese recipe. I’ve made it numerous times and it is always delicious!

Wonderful better then regular spaghetti. Will make it again!

Perfect classic recipe. Soo easy to make and delicious!

So delicious! I made this for my family and they absolutely loved it! Thanks!

My family is going to love this! Looks delish!

I have an obsession with pasta dishes right now! I definitely need to try this. That sauce looks amazing!

I saw this recipe and had to try it, right away. Mine came out every bit as tasty as the recipe pictures looked, and the pancetta put it over the top! Fabulous recipe!

This is one of our favorites! Love the addition of pancetta in the sauce! So good!

This pasta bolognese looks incredibly delicious!

This looks like a perfect meal for the family!

https://content.jwplatform.com/videos/twi3BiHQ.mp4

This Pappardelle Bolognese is the ultimate pasta dinner, where a rich meat tomato sauce simmers for hours for deep flavor.

Pappardelle Bolognese

pancetta

carrots, finely diced

celery stalks, finely diced

onion,

garlic,

pork

dry white wine

beef broth

milk

salt,

pappardelle pasta

In a large pot (we used a 7qt...

In a large pot (we used a 7qt dutch oven), cook the pancetta until it begins to crisp up. Remove to a plate.

Over medium heat, add the soffritto to the...

Over medium heat, add the soffritto to the remaining pancetta grease. Cook 10 minutes, stirring frequently, until it becomes soft and aromatic.

Add in the meat and garlic. Cook till...

Add in the meat and garlic. Cook till it is browned, breaking it up into small pieces as you go along.

Stir in tomato paste and cook for a...

Stir in tomato paste and cook for a couple of minutes.

Next add in the wine and deglaze the...

Next add in the wine and deglaze the pan. Simmer for about 5 minutes.

Add in the tomatoes, beef broth and cooked...

Add in the tomatoes, beef broth and cooked pancetta.

Simmer uncovered for 2-3 hours, adding the milk...

Simmer uncovered for 2-3 hours, adding the milk in the last 45 minutes to one hour of cooking time. Taste and adjust for salt.

When sauce has about 20 minutes left to...

When sauce has about 20 minutes left to cook, bring a large pot of salted water to a boil. Cook pasta according to package directions to desired doneness.

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Lamb Bolognese

One Pot Rigatoni Bolognese

Pasta Bolognese

Pappardelle Bolognese

Top 4 pasta bolognese recipes from across the web

The most viewed pasta bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Bolognese

One Pot Rigatoni Bolognese

Pasta Bolognese

Pappardelle Bolognese

The most viewed pasta bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine