Pasta with Bolognese Sauce

Pasta with Bolognese Sauce
Staff Writer
Bolognese Sauce
Molly Aronica
Bolognese Sauce

This recipe is a truly classic Italian dish, and like any traditional should be, this one was passed down to me by my father. The key to this meat sauce is to follow the process and build layers of flavor as you go. Start with the aromatics, then add the seasonings, then the meat, then the tomatoes, and so on.

There are two slightly unusual ingredients in this bolognese — the first is a touch of concentrated beef base (which really kicks the rich, meaty flavor of the sauce up a few notches), and the second is milk (swirling in a splash at the end rounds out the flavor and adds a luxurious feel to the dish). Finish each serving with freshly grated Parmigiano-Reggiano and serve alongside a hunk of crusty bread to mop up the sauce.

4
Servings
521
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  tablespoon  olive oil
  • garlic cloves, diced
  • small onion, diced
  • 1  teaspoon  dried oregano
  • 1 1/2  teaspoon  crushed red pepper flakes
  • 1 1/2  teaspoon  salt, plus more to taste
  • 1  pound  ground beef
  • 1  tablespoon  concentrated beef base
  • One  28-ouce can crushed tomatoes
  • 1/4  cup  red wine
  • 1 1/2  tablespoon  milk
  • 1  pound  pasta, cooked al dente

Directions

Warm the olive olive in a deep saucepan. When hot, add the garlic and onions and sauté over medium-low heat. When they start to get some color, add in the oregano, red pepper flakes, and salt and cook together for a minute. Add the beef and the beef base to the pan and brown completely, then add the tomatoes and red wine. Let the sauce simmer together for at least half an hour, swirl in the milk just before serving over pasta.  

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
103mg
34%
Carbohydrate, by difference
37g
28%
Protein
34g
74%
Vitamin A, RAE
22µg
3%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
51mg
5%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
13µg
0%
Folate, total
24µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
81mg
25%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
373mg
53%
Selenium, Se
21µg
38%
Sodium, Na
171mg
11%
Water
156g
6%
Zinc, Zn
8mg
100%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.