Pasta Bolognese

I've been making this Pasta Bolognese recipe for my family for years. The smell of this sauce simmering on the stove just feels like home. Unlike simple meat sauce, my bolognese combines ground beef and ground pork for satisfying, complex flavor. And it's not just great over pasta. We like it layered into lasagna, spread on flatbreads, and even as a dipping sauce for homemade focaccia bread.

What we love most about this recipe is that you get rich, full-bodied flavor in just over 30 minutes. Sure, you can simmer it longer if you have time. But like our Pasta Pomodoro and Beef Stroganoff, this recipe makes an easy, weeknight dinner. If you're craving the same cozy, comforting vibe in a one-pot meal, our Classic Homemade Goulash is another family favorite worth bookmarking.

Serve it with: Grilled Romaine Caesar Salad, Burrata Toast, or Rosemary Focaccia Bread

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.

Instructions

1. Brown the meat. Cook the ground beef and pork to 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 wine. A little red wine adds even more depth and complexity to the sauce as it cooks.
• Make it creamy: Stir in heavy cream off the heat for a smoother, richer finish.
• Meatless option. Try our Meatless Mushroom Ragù for a satisfying vegetarian alternative.
• Let it simmer. If you have extra time, let the sauce simmer gently for up to an hour or more for a more traditional, slow-cooked flavor.
• Choose your pasta. We love fettuccine for its flat shape, but pappardelle, tagliatelle, spaghetti, or penne all work well.

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.

It's the same style of wine we reach for when serving other cozy, comforting dishes, and a great reminder that weeknight pasta can still feel like an occasion.

This post is sponsored by Caymus-Suisun. As always, all opinions are our own, and we only partner with brands we genuinely love and use.

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.