Pasta Bolognese

A good pasta bolognese doesn't have to simmer all day. This one is ready in 45 minutes and tastes like it cooked for hours.

This post was created in partnership with Caymus-Suisun. All opinions are our own.

Bold flavor, simple method

I've been making this pasta bolognese for my family for years. The combination of ground beef and ground pork is what sets it apart from simple meat sauce. Beef brings the richness, pork brings the depth, and together they build a flavor you won't get from either alone. I use whole canned tomatoes and blend the sauce smooth, which gives it that traditional bolognese texture that clings to every strand of pasta.

It's not just great over pasta either. We layer it into lasagna, spread on flatbreads, and use it as a dipping sauce for Rosemary Focaccia Bread. Like our Pasta Pomodoro and Beef Stroganoff, this is the kind of weeknight dinner that feels like more than it is.

Ingredients & notes

• Ground beef and ground pork: using both adds depth and richness you won't get from beef alone.
• Carrots, green onions and garlic: this classic base builds flavor and balances the tomatoes.
• Canned whole tomatoes: blending the sauce creates a smooth, traditional bolognese texture.
• Olive oil: helps gently soften the vegetables and carry flavor through the sauce.
• Fresh parsley: stirred in at the end for freshness and color.
• Salt and pepper: season to taste.
• Pasta: we like long shapes like tagliatelle or spaghetti, but use what you love.

👉see the recipe card below for exact ingredient amounts.

How to make it

1. Brown the meat. Cook the ground beef and pork in a heavy-bottom pot until browned, then drain and set aside.
2. Build the base. In the same pot, sauté the olive oil, carrots, onions, and garlic until tender and fragrant.
3. Simmer the sauce. Add the tomatoes, season with salt and pepper and let the mixture cook until the flavors come together.
4. Blend until smooth. Add a splash of water and blend the sauce to your desired consistency for that classic bolognese texture.
5. Finish with the meat. Stir the browned meat back into the sauce and let it simmer briefly to soak up the flavor.
6. Serve. Toss with al dente pasta and finish with fresh parsley.

Variations & serving ideas

• Add a splash of red wine. A pour into the pot after browning the meat adds depth and complexity to the sauce as it cooks.
• Make it creamy: Stir in a splash of heavy cream off the heat for a richer, silkier finish.
• Meatless option. Try our Meatless Mushroom Ragù for a satisfying vegetarian alternative.

Make ahead and storage

• Store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

🍷 Wine pairing

We paired this Pasta Bologneses with Caymus-Suisun Grand Durif, and it's a natural match for rich, meat-forward sauces like this one. The wine's structure and acidity balance the tomatoes while standing up to the beef-and-pork blend, making every bite feel just a little more special.