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Pasta Bolognese

  • Author: Jo & Bart
  • Total Time: 2 hrs 30
  • Yield: 8 1x


It's a classic. What else can we say?
Maybe that bolognese pasta is one of the most convivial meals and a jewel of Italian cuisine. Buon appetito!



4 tbsp - 60g butter

1 medium onion, diced

1 tsp - 6g salt, divided

2 stalks celery, diced

1 large carrot, diced

2 cloves garlic, minced

1 lb - 500g ground beef

1/2 tsp - 1g ground black pepper

1 cup - 220ml water

1 cup - 220ml wine, red or white

1 28oz - 800g can crushed tomatoes


1. Cook the onion: In a casserole (cast iron if you have it) or large saucepan, melt the butter over medium heat. When the butter begins to foam, add the diced onion and 1/2 teaspoon salt. Sauté until the onion becomes translucent.

2. Add vegetables: Add diced celery and carrot and sauté for about two minutes, until slightly softened.

3. Add garlic: Add chopped garlic and sauté for about a minute, or until fragrant.

4. Brown beef: Add ground beef and pepper. Brown the beef using a wooden spoon to loosen it as it cooks.

5. Add the liquids: Once the beef has browned, add the water, wine, and the remaining half teaspoon of salt. Stir occasionally and simmer until the liquid has evaporated completely.

6. Stir in the chopped tomatoes: Stir in the chopped tomatoes, making sure to mix well. When tomatoes come to a boil, reduce the heat.

7. Simmer the sauce: Let the sauce cook, uncovered, for about two and a half hours. Stir occasionally. If the sauce seems to be drying out, you can add half a cup of water. Taste and adjust salt and pepper at the end of cooking.


Spices: If you want to give your sauce more character, you can add a teaspoon of herbs de Provence and a bay leaf or two, but don't forget to remove the leaves before serving.

  • Prep Time: 10
  • Cook Time: 2 hrs 20
  • Category: Pasta
  • Method: Pot
  • Cuisine: Italian

Keywords: spaghetti, bolognese, pasta bolognese, ragu