Pasta with Bolognese Sauce

Staff Writer
Pasta with Bolognese Sauce
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.

Ready in
45 m
4
Servings
808
Calories Per Serving
Deliver Ingredients
Makes
3 cups of sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, diced
  • 1 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.  

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.

Nutritional Facts

Total Fat
29g
44%
Sugar
10g
N/A
Saturated Fat
10g
48%
Cholesterol
82mg
27%
Protein
37g
74%
Carbs
97g
32%
Vitamin A
34µg
4%
Vitamin B12
2µg
41%
Vitamin B6
0.8mg
38.2%
Vitamin C
13mg
21%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
12%
Vitamin K
12µg
16%
Calcium
103mg
10%
Fiber
6g
26%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
5mg
31%
Magnesium
108mg
27%
Monounsaturated
13g
N/A
Niacin (B3)
8mg
41%
Phosphorus
446mg
64%
Polyunsaturated
2g
N/A
Potassium
959mg
27%
Riboflavin (B2)
0.3mg
19.1%
Sodium
891mg
37%
Thiamin (B1)
0.3mg
16.8%
Trans
1g
N/A
Zinc
7mg
45%