Bolognese2 (2)

Bolognese (2)

Pasta Bolognese is a traditional Italian dish originating from Bologna. It is a robust meat sauce and the most commonly consumed of the pasta sauces. My recipe teaches you how to make a no-hassle sauce that is full of flavor that will make you lick the plate clean. After searing the meat on a high heat, it is stewed in the sauce over a low heat reducing it and leaving a tender, enjoyable ragu for your pasta. Try yours today!

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Serves: 6


1 pound ground beef chuck

1 16oz container of crushed tomato sauce

2 small red onions, diced

5 cloves of garlic, minced

1 large carrot finely chopped

5 large white mushrooms, sliced

2 cups red wine

5 sprigs of thyme

5 sweet basil leaves

½ nutmeg, grated

½ teaspoon of sugar

¼ teaspoon of cinnamon

Olive oil

Sea salt

Crushed red pepper flakes

Black pepper

Pasta of your choice, I used spaghetti (if you like to make your own pasta, you can find instructions on how to here)


  • In a pot, add a teaspoon of olive oil and sauté the onions. Add a pinch of salt. Cook them until translucent over a medium heat
  • Add the ground beef and a few generous sprinklings of salt and pepper, and a pinch of the crushed red pepper flakes. Add the garlic to sauté with the meat. Increase the heat to high to brown the meat and get rid of any water and oil
  • When the liquids have reduced and the meat has browned, add the wine, mushrooms, thyme
  • Simmer over a medium-high heat until the wine almost completely reduces. Add the tomato sauce. Add the basil leaves, nutmeg, cinnamon, and sugar and stir.
  • Bring to a simmer over a low heat and let reduce until sauce thickens. Add more salt or any of the other spices as needed or to preferred taste. While sauce is reducing, cook the pasta. Drain the pasta once cooked
  • Transfer the pasta into a large serving plate or small dining plate and top with the Bolognese. Top with some grated Pecorino Romano or a cheese of your choice
  • Enjoy!

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