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Easy Bolognese Recipe

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4.2 from 2 reviews

This Easy Bolognese recipe is a rich and hearty Italian meat sauce made with ground beef and pork, simmered in marinara and finished with a touch of heavy cream. Perfectly paired with wide pasta noodles like pappardelle or tagliatelle, this comforting dish comes together in under an hour and serves six.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Meat Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 medium carrot, grated
  • 3 ribs celery, minced
  • 1 medium yellow onion, finely minced
  • 1 pound 80/20 ground beef
  • 1 pound ground pork
  • 1 (24-ounce) jar store-bought marinara sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup heavy cream

To Serve

  • 1 pound wide noodles (such as pappardelle or tagliatelle), cooked
  • Freshly grated Parmesan cheese

Instructions

  1. Prepare the Vegetables and Sauté: Heat the olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the grated carrot, minced celery, and finely minced yellow onion. Cook, stirring frequently, until the vegetables are just tender, approximately 4 minutes.
  2. Brown the Meat: Add the ground beef and ground pork to the pan. Using a spoon, break up the meat and cook until fully browned, around 8 minutes, ensuring even cooking and no pink spots remain.
  3. Simmer the Sauce: Stir in the store-bought marinara sauce along with kosher salt and freshly cracked black pepper. Reduce the heat to low and simmer the sauce, stirring occasionally, for about 30 minutes or until the sauce thickens and flavors meld.
  4. Finish the Sauce: Stir in the heavy cream to add a smooth, rich finish. Remove the saucepan from heat once combined.
  5. Serve: Plate the cooked wide noodles and spoon the creamy bolognese sauce generously over them. Top with freshly grated Parmesan cheese to taste and serve immediately.

Notes

  • Use 80/20 ground beef for a good balance of flavor and fat content that keeps the sauce moist.
  • Grating the carrot and mincing celery finely helps them blend seamlessly into the sauce for texture and sweetness.
  • Simmering the sauce gently allows the flavors to develop without burning or drying out.
  • Heavy cream adds richness and softens the acidity of the marinara.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
  • Serve with freshly grated Parmesan rather than pre-grated for the best flavor and melting quality.

Find it online: https://cheftinaskitchen.com/easy-bolognese-recipe/