Last week I was overcome with the desire to make Pasta Bolognese. I am a sucker for a good meat sauce, especially one that contains wine, but I had never made a true Bolognese before. It was time to give it a try!

Bolognese traditionally contains milk, but I used heavy cream. I was unsure about red wine and milk or cream together. For some reason it didn’t sound like it would work but does it ever. The cream and the wine together are what really make this sauce special. I’m not sure I could even explain the flavor that it creates, but it has a complexity that is to die for.

Bolognese sauce is typically served with Tagliatelle pasta, and Jovial makes a gluten free version that is out of this world. It has wonderful texture, and is one of the best gluten free pasta we have ever had. I love the wider noodles of Tagliatelle. Mmmm, it’s just delicious.

This recipe is perfect as we are moving into fall and the weather is getting cooler. True comfort food. It comes together easily, and makes enough to serve a small family gathering, or have some for leftovers. Give this recipe a try, and let us know what you think!

-Hayley

Pasta Bolognese

• Reviews
• Print Recipe
• Add to myKitchen

Classic Bolognese seems like a lot of work to make, but it is actually quite simple, and well worth the time! This flavorful meat sauce will be a favorite among the family, with everyone asking for seconds.

Serves: 6

Serves: 6

Ingredients

• 1 1 1 Carrots, diced
• 2 2 2 Celery, stalks, diced
• 1/2 1/2 1/2 Vidalia Onion, diced
• 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
• 1 lb 1 lb 1 lb Ground Beef, 93% lean
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
• 1/2 cup 1/2 cup 1/2 cup Wine, red
• 2.25 cups 2.25 cups 2.25 cups Tomato Puree (Strained Tomatoes)
• 2 Tbsp 2 Tbsp 2 Tbsp Tomato Paste
• 3/4 cup 3/4 cup 3/4 cup Heavy Whipping Cream, Organic
• 2 2 2 Bay Leaf

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large pot, or enameled cast iron dutch oven, warm the olive oil over medium heat.
2. Add the carrot, celery and onion to the pot and saute while stirring until the onion becomes translucent.
3. Add the ground beef to the pot, and cook while stirring, until the beef is browned, and has released its liquid.
4. Drain the liquid from the pot, and season the beef and vegetables with salt and pepper.
5. Add the red wine to the pot and stir to combine with the meat and veggies.
6. Add in the pureed tomatoes, and tomato paste, and stir to evenly combine.
7. Stir in the heavy cream, and add 2 bay leaves to the pot.
8. Allow the sauce to come to a bubble for a few minutes, and then turn down to low, and cover with a lid.
9. Allow the sauce to simmer for 1-2 hours.
10. Serve with gluten-free Tagliatelle pasta (we prefer Jovial brand), or your choice of spiralized vegetable noodles.