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.

Serve pasta topped with bolognese sauce.

Authentic Bolognese Sauce is one of the most comforting and delicious things you&#039;ll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

Authentic Bolognese Sauce

beef ((10.5 oz/300 grams))

pancetta ((5.2 oz/150 grams))

carrot ((50 grams))

celery ((50 grams))

onion ((50 grams))

chicken stock ((120 milliliters))

dry white wine ((120 milliliters))

tomatoes (passata) ((300 grams))

full fat milk ((240 milliliters))

lb tagliatelle pasta ((500 grams))

Finely chop the carrot, celery, onion and pancetta.

Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).

Next, add the beef and cook until browned then add the white wine and reduce by half.

Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.

After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.

To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.

Didn't have any pancetta so used smoked streaky bacon, but otherwise  as per recipe. Very good result.  Lovely flavour and texture!

I managed to restrain myself and not add any peas or garlic bread - to be honest it would have been better without the mushrooms.
I didn't have quite enough bacon, so some salt was needed.

I usually use chopped tomatos, this time i blended them before adding them and it really makes a big difference!
Another thing that was new for me was adding milk, wow that was another game changer for me. It makes the dish nice, creamy and well rounded by balancing out the leftover acid from the tomatoes that the carrots didn't manage to absorb - and it also emulsifies the sauce so its nice and homogenous rather than water and oil separated.
I have previously added some heavy cream which works in a hurry. Milk seems to mix much better than cream (it could also be the blended tomatos I'm not 100% sure).

I'm currently trying this recipe with a tripple sized portion, however I make some variations.

"Permitted variants"
*2 parts beef 1 part pork
*bacon instead of panchetta
*red wine

"Unacceptable variantion"
*1 garlic glove per part meat (3 total) 
*400g pan roasted mushrooms (I had to use them!)
*1 grated bell pepper (added for extra sweetness)

"Preparation variation"
I remove the vegetables and bacon from the pan, add some EVOO and brown the meat.
Next I add the vegetables back into the pan.
This is only necessary when making larger portions, otherwise the meat will not be browned but boiled instead.

I'll come back with a review later when we've tasted it.
*Warning* I'm considering adding salt, pepper and possibly even some peas and/or nutmeg at the end of cooking!

Additional tips:
*IMPORTANT! Regardless of which pasta is used NEVER use spaghetti for bolognese! It doesn't mix well and the sauce just slides off the spaghetti.
*Toss the pasta with at least some of the sauce before plating. Then add more sauce on top. This is useful when you want to save leftover sauce, but not the pasta.

Plating:
1. Remove the pasta water, add some sauce pot and mix it gently.
2. Add pasta to the plate (heated optionally) - i prefer serving in deep plate
3. Add extra sauce on top - however much you like, but dont over do it.
4. Drizzle with some fresh grated parmesan cheese
5. Finally decorate with a sprinkle of chopped celery leaves, whole leaves can also be used, they looks nice but nobody wants to eat them whole.
Another option is fresh basil leaves. They look beautiful and tastes amazing.

Serve with a red wine you like.
A fresh cherry tomato &amp; parmesan salad on the side is also delicious if you're feeling superfluous. 

(...and warm garlic bread on the side, sorry Emily) WHO SAID THAT!?

Excellent recipe, really enjoyed it,  thank you for sharing. The only thing I do differently is I always brown my mince separately, as I don’t like subjecting the veggies to the high heat required to caramelise the beef. I do cook big quantities however, like 1kg plus of meat, so probably not as much of an issue in smaller portions. Not only that, if using beef with some fat in, it means you can put it in a colander and drain the fat away after so it doesn’t end up in the sauce. I also find it very difficult to find whole pancetta locally, I can find it online but it’s not cheap; so often use thin streaky bacon chopped small. Works fine.

I love Bolognese sauce.  I have tried a few recipes and none of them seem to come close to my favorite Italian restaurant.  This one tastes exactly like it!!!  The whole family loved it and this will definitely be going in the rotation.  Thank you!

This is absolutely the best Bolognese sauce ever, and I have tried a LOT of different recipes. This is my go-to, and even though I play around with various elements (red wine instead of white and beef stock instead of chicken), it never fails to deliver! I am going to use it as the base for a lasagne this week. I can't wait.
It's absolutely delicious.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590779137/xafx6oztsvgebwgdv0t8.mp4

Authentic Bolognese Sauce is one of the most comforting and delicious things you'll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

Learn how to make a totally restaurant-worthy Turkey Bolognese at home! This recipe is a twist on hearty Italian bolognese sauce, made by simmering ground turkey (vs. beef and pork) with aromatic vegetables, wine, and Italian tomatoes.
Making bolognese with ground turkey results in a hearty and decadent sauce in only 60 minutes (no hours of simmering required!) Toss the turkey bolognese sauce with al dente bucatini – or any other pasta you love! – for the ultimate homemade dinner.
An extra-fast and easy take on my signature, all-time favorite cozy dish learned from years in an Italian restaurant.

Best-Ever Turkey Bolognese

turkey

carrots,

celery,

yellow onion, diced

dry, unoaked white wine,

rosemary

thyme

bay leaves

parmesan rind

chicken stock

½ cup half and half

bucatini or pasta of choice

kosher salt and ground black pepper,

Turkey bolognese prep

Bring a large pot of salted water to a boil. Prep the veggies, dicing the carrot, celery, and onion, and finely chopping the garlic. To roughly chop the San Marzano tomatoes, transfer them and their juices to a food processor and pulse until they&#8217;re as smooth or chunky as you like; you can also crush the tomatoes by hand if you prefer. Gather and measure remaining ingredients according to Ingredients List, above, placing them within an arm’s reach of the stovetop for a smooth cooking process.

Brown the soffritto

Add the olive oil to a Dutch oven (or large, heavy-bottomed pot with lid) over medium-high heat. Once the oil is hot and shimmering, add the carrots, celery, and onion. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned and fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium or medium-low. Once browned, push the soffritto mixture to the outer edges of the pot.

Brown the turkey

Add the ground turkey to the center of the pot, such that it’s surrounded by the soffritto mixture, and season with 1 teaspoon kosher salt. Reduce heat to medium. Let the turkey brown 2-3 minutes without touching it, then turn it over and brown the second side 2-3 minutes before using a wooden spoon to break it apart into bite-sized pieces. Stir to combine with the soffritto mixture.

Build the turkey bolognese sauce

Add the garlic and tomato paste to the Dutch oven, stirring to coat the ground turkey soffritto mixture. Cook 2-3 minutes, until browned and fragrant, then build the bolognese sauce. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, add in the chopped San Marzano tomatoes and their juices, fresh rosemary and thyme, bay leaves, parmesan rind (if using), and chicken stock or water. Stir to combine. Bring the bolognese to a boil, then reduce heat to medium-low. Partially cover the pot (place the lid on the pot such that it’s just partially covered, allowing some steam to escape as the sauce simmers) and simmer, stirring occasionally, for 15-20 minutes, until thickened.

Cook the pasta

Meanwhile, as the turkey bolognese sauce simmers, cook the pasta. Add the pasta to the boiling salted water from Step 1. Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)

Finish the turkey pasta bolognese

Remove the lid from the pot with the bolognese sauce, increasing heat to medium-high to maintain a steady simmer. Stir the half and half and grated parmesan into the bolognese. Cook 1-2 minutes, allowing everything to meld together. Add the pasta straight into the pot, tossing to coat it in the turkey bolognese. From here, adjust as needed so the turkey bolognese sauce evenly coats the pasta – if the mixture is too thick, toss in a little of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the sauce.

Serve

immediately, topped with additional grated parmesan, chopped basil or parsley, and/or a sprinkling of crushed red pepper, as desired. Enjoy!

I made this tonight and it is incredibly easy and flavorful. I only had ground turkey breast so I added butter to give it more fat.  Everything else was followed exactly as written. This is going to be my go to bolognese. Thank you for an incredible recipe!

really solid recipe.  nice blend of flavors and textures.  and surprisingly easy to assemble.  loved it.  a full pound of pasta might be too much for density of the sauce.  a good bolognese should be rich and heavy with the protein.  might dial this back to 3/4 lb next time.

Great recipe, a slightly different method of preparing Turkey Bolognese. I skipped the cream by accident but we didn't miss it at all.

I just want to say it took me only five minutes longer than you said! Usually recipes take me twice as long as they list so thanks for that! I liked your instructions and reasoning too. Giving it five stars but I think I just don't like turkey bolognese that much hahah (not you it's me)

This is the best turkey bolognese I’ve ever made! It is flavorful, delicious and easy. I made mine with rigatoni and it was amazing

This recipe is fantastic. Made for a dinner party and everyone loved it.

It’s a regular on our weekly meal planner as it has the rare distinction of being a dish that everyone in the household loves!

The recipe itself is spot-on.  Perfect measurements with no need for substitutions.  The website, however, doesn’t stay on the recipe. So, I had to keep “jumping to recipe”.  Then the videos randomly play. Other than the annoying website function, I love the bolognese sauce!  Served with Carbe Diem Penne!

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

How to make restaurant-worthy Turkey Bolognese at home! A lighter take on the authentic Italian dish, made by simmering ground turkey with aromatic vegetables, wine, & tomatoes. The result is a healthy & hearty sauce in 60 minutes or less! Toss the turkey bolognese sauce into a pile of bucatini or whatever pasta you love for the ultimate homemade Italian dinner. Make-Ahead & Freezer-Friendly, Slow Cooker directions provided! 

Best-Ever Turkey Bolognese Recipe

A rich, slow-simmered Bolognese made with a combination of beef, pork, soffritto, and red wine. Serve over your favourite pasta for a classic, comforting, Italian dinner.

olive oil (extra virgin)

tbsp butter

lb pork

carrots (chopped fine)

celery (chopped fine)

yellow onion (chopped fine)

garlic (chopped fine)

basil

beef stock (salted)

red wine (cabernet

tsp black pepper

tsp fennel (crushed)

bay leaf

(for topping)

Begin by chopping the veggies into small, similar sized pieces.

Grab a large pot, preferably a dutch oven if you have, and set to medium/high heat. Add your olive oil, onions, carrots and celery. Let saute for 7-8 minutes, or until softened.

Top 7 pasta bolognese recipes from across the web

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Lamb Bolognese

One Pot Rigatoni Bolognese

Pasta Bolognese

Pappardelle Bolognese

Authentic Bolognese Sauce

Best-Ever Turkey Bolognese

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Top 7 pasta bolognese recipes from across the web

The most viewed pasta bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Bolognese

One Pot Rigatoni Bolognese

Pasta Bolognese

Pappardelle Bolognese

Authentic Bolognese Sauce

Best-Ever Turkey Bolognese

Pasta Bolognese

The most viewed pasta bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine