Ingredients
Scale
- 5 oz ground beef
- 5 oz ground pork
- 1 cup finely diced carrots
- ½ cup chopped green onions
- 3 cloves garlic, chopped
- 2 (28-oz) cans whole peeled tomatoes
- ½ cup chopped fresh parsley
- ¼ cup olive oil
- 1 tablespoon black pepper
- 2 teaspoons salt
- 12 oz fettuccine pasta
Instructions
- Add ground beef and ground pork to heavy-bottom stock pot. Cook over medium-high heat until browned.
- Drain meat, discard fat, and set the browned meat aside.
- Add the olive oil, carrots, green onions, and garlic to the same pot. Cook over medium heat until the carrots are tender, about 10 minutes.
- Add the tomatoes with their juices, along with the salt and black pepper. Cook for 15 minutes, breaking up tomatoes as they cook.
- Add 1 cup of water and use an immersion blender to blend the sauce until smooth, or until it reaches your desired consistency.
- Return the browned meat to the pot and cook for 10 minutes over medium-high heat, stirring often.
- Stir in the chopped parsley.
- Cook the pasta according to package directions until al dente. Drain.
- Top the cooked pasta with bolognese sauce and serve.
Notes
- Meat blend shortcut: to save time and money, you can use a ground beef and pork blend or "meatball mix" which typically includes beef, pork, and veal.
- Texture tip: blending the sauce creates a smooth, classic bolognese texture. Blend it full or leave it slightly chunky based on your preference.
- Make it ahead: this bolognese sauce can be made ahead and reheated gently on the stovetop. It often tastes better the next day.
- Storage: store leftover sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Serving note: wide, flat pasta shapes like fettuccine, tagliatelle, or pappardelle hold the sauce best.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: pasta
Nutrition
- Serving Size: 1 cup
- Calories: 161
- Sugar: 8.3 g
- Sodium: 836.1 mg
- Fat: 7 g
- Carbohydrates: 14.2 g
- Protein: 12.1 g
- Cholesterol: 31.2 mg