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+ servings

Pasta Bolognese

Michelle Boulé
Romantic? Check. Absolutely delicious? You bet! This recipe for Pasta Bolognese is a classic for a reason and you'll love it too!
5 from 5 votes
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 1188 kcal


  • Wooden Spoon
  • Chef's Knife
  • Saute Pan
  • Lodge Dutch Oven


  • 2 Tbsp Olive Oil
  • 1 Onion Chopped
  • 1 Celery Stalk Chopped
  • 1 Carrot Chopped
  • 1 Pound Ground Beef
  • ½ Pound Pancetta finely chopped
  • 1 Cup Dry White Wine
  • Cup Tomato Paste
  • 1 Bay Leaf
  • ¼ Tsp Nutmeg
  • 2 Tsp Oregano
  • 2 Cups Chicken Stock
  • 1 Cup Milk
  • Salt
  • Pepper
  • 1 Pound Pappardelle Cooked Al Dente
  • Grated Parmesan Cheese


  • In a large dutch oven, heat oil on medium-high heat. Add vegetables and cook until onion is transparent and carrots have softened.
  • Add in ground beef and pancetta. Cook until browned and fat is rendered out. While cooking, break beef apart with a wooden spoon until it is in small clumps. Remove excess fat.
  • Add wine and cook uncovered until liquid has reduced and pot is almost dry.
  • Add tomato paste and mix to fully incorporate. Season with nutmeg, oregano and add the bay leaf. Stir in chicken stock and milk. Let simmer uncovered for 2 hours stirring occasionally. Meat should be tender and if the liquid evaporates too quickly, add additional chicken stock to the sauce.
  • Season sauce to taste with salt and pepper. Cook pappardelle to al dente. Serve sauce hot over pasta. Top with grated parmesan cheese and enjoy!


Calories: 1188kcalCarbohydrates: 98gProtein: 49gFat: 60gSaturated Fat: 20gCholesterol: 222mgSodium: 861mgPotassium: 1254mgFiber: 5gSugar: 12gVitamin A: 3070IUVitamin C: 7.9mgCalcium: 168mgIron: 5.9mg
Keyword Pasta Bolognese
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