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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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


17 Responses to “Pasta with Bolognese Sauce”

  1. #
    StephenC — January 10, 2011 @ 9:10 pm

    A classic bolognese! Wonderful.

  2. #
    coolblogger — January 10, 2011 @ 9:10 pm

    Couldnt be any better. Keeper!

  3. #
    Monet — January 10, 2011 @ 9:10 pm

    The way you described this sauce was beautiful. You know how to write (and cook, and photograph, and just rock my socks off). I completely agree with your wine tip…I’ve made the mistake of using a low quality wine, and I’ve regretted it. Thanks for sharing, and thank you for your sweet words on my blog. They mean a lot to me.

  4. #
    Betty @ scrambled hen fruit — January 10, 2011 @ 9:10 pm

    Your photo of that sauce is gorgeous! The way you describe it makes me want some right now- it sounds delicious!

  5. #
    Blackbookkitchendiaries — January 10, 2011 @ 9:10 pm

    this is just gorgeous! love the pictures:) thank you for sharing this.

  6. #
    Magic of Spice — January 10, 2011 @ 9:10 pm

    Beautiful classic and fantastic photo…Agree with your tip about cooking with wine, a bad wine will instantly ruin a dish.

  7. #
    Jenny — January 10, 2011 @ 9:10 pm

    can’t say no to a good old spag bol! Thanks :)

  8. #
    enrolled agent cpe — January 10, 2011 @ 9:55 pm

    Kraft Food and Family has been my savior especially during food emergencies. I was never a good cook but good thing the recipes are quick and easy.

  9. #
    Kori — January 10, 2011 @ 10:14 pm

    This sounds and looks great… a perfect classic pasta dish. Thanks for sharing!

  10. #
    Baking Serendipity — January 10, 2011 @ 10:14 pm

    This looks delicious! I, too, started cooking with the Kraft magazine and have learned many of the lessons you have. A sauce like this is still on my list of things to make. Bookmarked!

  11. #
    Evan @swEEts — January 10, 2011 @ 10:14 pm

    I can always go for a nice bolognese sauce! I love pasta.. yours looks delicious.. way better than the yogurt I just had for lunch!

  12. #
    Cristina — January 10, 2011 @ 10:14 pm

    You make the most beautiful food! The sauce must have a rich deep flavors with the red wine addition.

    I used to enjoy receiving that Kraft magazine too and still have some of their older issues in a stack somewhere. Was disappointed that they started charging for it.

  13. #
    Jenn's Food Journey — January 10, 2011 @ 10:14 pm

    What a fabulous picture! I just want to stick my fork right in my computer and take a bite…it looks beautiful! I do love a good bolognese sauce…always a good tip about the wine. I think people tend to forget that from time to time!

  14. #
    Katrina — January 10, 2011 @ 10:14 pm

    This is such a comfort food. I love it :)

  15. #
    Pam — January 10, 2011 @ 10:14 pm

    It looks so comforting and delicious… I love pasta!

  16. #
    Tanja @ Postmodern Hostess — January 10, 2011 @ 10:14 pm

    This looks fantastic. And you’re right that the wine must be something you’d drink, although I used to think that meant you had to use a really good bottle, which seemed like a little bit of a waste. I now realize that “wine you would drink” does not mean “wine you DO drink,” just not the cheapest swill around, and something you’d be perfectly happy to sip if you had to. This realization has really freed me to do more cooking with wine. :-)

  17. #
    Angiesrecipes — January 10, 2011 @ 10:14 pm

    Only bolognese in 5-star hotel could have looked like yours! Droolworthy!

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