Pasta Bolognese

Dinner

Nov 10

Written By Kyle Schermbeck

This might be the most “dinner party” recipe that has been posted so far on this blog. Pasta Bolognese is as easy to make for two as it is for twenty-two and it certainly doesn’t hold back on the flavor, This is not your average pasta sauce. And while it does take a bit of time to let the layers of taste develop, this recipe is still quite approachable. Here, time is your best friend. Like 2-3 hours of time, but not 2-3 hours of standing over the time. Bolognese is like that old infomercial - “just set it and forget it.” You’ll never want the traditional meat sauce again after this!

Jump to Recipe

“So, what is bolognese?”

A bolognese is just a type of pasta sauce. It’s thicker than your normal tomato sauce and is cooked much longer to help build layers of flavor. Take it a step at a time, and don’t rush any step to ensure you get a rich, thick and luscious end product!

Bolognese isn’t as tomato forward as most pasta sauces. The base of this sauce is whole San Marzano tomatoes, red or white wine, chicken stock and cream. This not so likely combination of items comes together in perfect harmony and thickens up almost like a stew that only gets better with time.

Because a bolognese is so thick and hearty, you want to make sure you use a noodle that can literally won’t get lost in the sauce. I’m using pappardelle here. You could also use penne, rigatoni, or a flat fettuccini noodle. The steps in this recipe is straight forward, but easy to adapt. You can try using different combination of meats, substitute the meat for a hearty veggie and evening building your base differently. And, just know that it won’t be pretty as you’re making it - it’ll all come together at the end. Enjoy!

“What do I need?”

Pappardelle Pasta

1 pound Sausage, Beef, or Pork, or any combination

1 1/2 cup Chicken Stock

1 cup red or white Wine

3/4 cup Cream

1 1/2 cup San Marzano tomatoes

1 tablespoon Tomato Paste

Carrots

1 small white onion, diced

2 stalks Celery

1/2 cup Parmesan Cheese

1/2 tablespoon garlic

1/2 tablespoon thyme

1/3 tablespoon oregano

1/2 tablespoon garlic powder

“How do I make this?”

Step 1: Cut your onions, celery and carrots into small, evenly sized pieces. In a deep stock pot, heat a few tablespoons of olive oil and add in your chopped vegetables. Let them begin to soften over the heat for about 10 minutes They don’t need to be completely soft, they’ll be spending let’s of time over the heat.

Step 2: To the veggies, add garlic, 1/2 tablespoon thyme, 1/3 tablespoon oregano and 1/2 tablespoon garlic powder. Stir until fully incorporated.

Step 3. Add in your meat to the pot, break apart, season with salt and pepper, and begin cooking. About 10 minutes.

Step 4: Then, add in 1 cup of wine and scrape up any bits off the bottom of the pot Let simmer and reduce for about 20 minutes

Step 5: Next, add in 1 1/2 to 2 cups of tomatoes, 1 tablespoon tomato paste, 1 1/2 cups stock and some salt and pepper. Stir to fully incorporate and simmer over medium heat uncovered for 1 hour, stirring occasionally to prevent sticking from the bottom

Step 6: Then, add in 3/4 cup heavy cream and let simmer for 1 hour uncovered. Stir occasionally. This is the step where the bolognese will start the thickening process. Also, start making your pasta!

Step 7: Finally, add in 1/2 cup parmesan cheese and stir. Turn the heat up a bit and stir more consistently for about 10 minutes.

Step 8: Serve the sauce over the pasta, or mix it all together. Top with additional parmesan cheese and enjoy!

Pasta Bolognese

Yield: 6

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

This might be the most “dinner party” recipe that has been posted so far on this blog. Pasta Bolognese is as easy to make for two as it is for twenty-two and it certainly doesn’t hold back on the flavor, This is not your average pasta sauce. And while it does take a bit of time to let the layers of taste develop, this recipe is still quite approachable. Here, time is your best friend. Like 2-3 hours of time, but not 2-3 hours of standing over the time. Bolognese is like that old infomercial - “just set it and forget it.” You’ll never want the traditional meat sauce again after this!

Ingredients

Pappardelle Pasta
1 pound Sausage
1 1/2 cup Chicken Stock
1 cup red or white Wine
3/4 cup Cream
1 1/2 cup San Marzano tomatoes
1 tablespoon Tomato Paste
Carrots
1 small white onion, diced
2 stalks Celery
1/2 cup Parmesan Cheese
1/2 tablespoon garlic
1/2 tablespoon thyme
1/3 tablespoon oregano
1/2 tablespoon garlic powder

Instructions

Cut your onions, celery and carrots into small, evenly sized pieces. In a deep stock pot, heat a few tablespoons of olive oil and add in your chopped vegetables. Let them begin to soften over the heat for about 10 minutes They don’t need to be completely soft, they’ll be spending let’s of time over the heat.
To the veggies, add garlic, 1/2 tablespoon thyme, 1/3 tablespoon oregano and 1/2 tablespoon garlic powder. Stir until fully incorporated.
Add in your meat to the pot, break apart, season with salt and pepper, and begin cooking. About 10 minutes.
Then, add in 1 cup of wine and scrape up any bits off the bottom of the pot Let simmer and reduce for about 20 minutes
Next, add in 1 1/2 to 2 cups of tomatoes, 1 tablespoon tomato paste, 1 1/2 cups stock and some salt and pepper. Stir to fully incorporate and simmer over medium heat uncovered for 1 hour, stirring occasionally to prevent sticking from the bottom
Then, add in 3/4 cup heavy cream and let simmer for 1 hour uncovered. Stir occasionally. This is the step where the bolognese will start the thickening process. Also, start making your pasta!
Finally, add in 1/2 parmesan cheese and stir. Turn the heat up a bit and stir more consistently for about 10 minutes.
Serve the sauce over the pasta, or mix it all together. Top with additional parmesan cheese and enjoy!

Calories

476

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

892

Cholesterol (grams)