Pasta with Bolognese Sauce

When I first started to cook in 2005, a magazine featuring quick, simple recipes called Kraft Food & Family was my bible. I still turn to it for sometimes for a side dish or dessert, but after entering the food blogging world, I quickly realized that the real, authentic versions of some of my favorite foods from the magazine do not include copious amounts of cream cheese or Italian salad dressing.

Such was the case with this pasta bolognese. I must have made the recipe a hundred times back then, and boy was it delicious, but I wouldn’t find out until recently that the real thing is even better.

Just the smell of this sauce will make you salivate. The sweet carrots, fragrant red wine, and hearty beef are just irresistible, and especially on a cold fall night, you will be happy to cozy up to a big bowl of pasta topped with this delicious sauce, freshly grated Parmiggiano Reggiano and chopped basil.

And, here’s a tip: This sauce may be droolworthy, but it can quickly be ruined by a bad wine, so remember to only cook with a wine that you would drink! If you don’t drink, I’m sure someone would be happy to try a glass for you. ;)

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Print Recipe

Pasta with Bolognese Sauce

Yield: Serves 6


3 Tbsp. olive oil
1 1/4 lb. ground beef
1 medium onion, finely chopped
1 large carrot, finely chopped
1 cup frozen baby peas, defrosted
1 28 oz. can crushed tomatoes
2 cloves garlic, minced
1 cup red wine
1 lb. penne
Salt and pepper, to taste
Fresh Parmiggiano Reggiano, optional
Fresh basil, optional


Fill a large pot with cold water, add a tsp. of salt and bring to boil for the pasta.

In a large, high-sided pan preheated to medium-high, cook the beef with the olive oil for about 2 minutes, until almost cooked through. Add the chopped onion and carrot and let cook about 5 to 7 minutes, or until the onions and carrots start to cook down and soften. Season with lightly with salt and pepper.

Add the wine and cook for 1 minute. Add the crushed tomatoes and garlic, and turn the heat to medium. Partially cover and cook for about 30 minutes; stir periodically.

After 30 minutes, season with salt and pepper and add the peas. Add the pasta to the boiling water. Cook the peas in the sauce for the same amount of time it takes for the pasta to cook.

Once the pasta is cooked al dente, turn the heat off on the sauce. Drain pasta, toss with a little olive oil and serve on plates. Top with sauce, and fresh basil and freshly grated parmiggiano reggiano, if desired.

Serve with garlic bread and salad.


Adapted from Laura In The Kitchen