Ingredients
Units
Scale
- 5 oz ground beef
- 5 oz ground pork
- 1/4 cup olive oil
- 1 cup finely diced carrots
- 1/2 cup chopped green onions
- 3 cloves garlic, chopped
- 2 (28-oz) cans whole peeled tomatoes
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1/2 cup chopped fresh parsley
- 12 oz fettuccine pasta
Instructions
- Add ground beef and ground pork to a 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 blend the sauce until smooth using an immersion blender , or carefully transfer to a blender in batches.
- Return the browned meat to the pot and cook for 10 minutes over medium-high heat, stirring often. While the sauce simmers, cook the pasta according to package directions until al dente.
- Stir in the chopped parsley.
- Drain the pasta and top with bolognese sauce. Serve immediately.
Notes
- Meat blend shortcut: to save time and money, grab 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 fully or leave it slightly chunky based on your preference.
- Make ahead: this sauce tastes even better the next day as the flavors deepen. Make it ahead and gently reheat it on the stovetop.
- Choose your pasta wisely: wide, flat shapes like fettuccine, tagliatelle, or pappardelle hold this sauce best. Their surface area catches the meat and sauce in every bite.
- 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