Creamy Bolognese Pasta Recipe

Passata is strained, pureed raw tomato, typically sold in glass jars. It gives a smooth, fresh tomato base without seeds or skins.

Season in layers: add salt and pepper each time you add a new group of ingredients and taste as you go. Layered seasoning builds more balanced, complex flavor than salting only at the end.

Creamy Bolognese

A rich, beef-and-pork bolognese simmered with mirepoix, garlic, tomato, and a splash of red wine. Finish with cream and fresh basil for a silky, comforting sauce perfect over fettuccine or pappardelle.

Equipment

• Large Dutch oven or heavy pot
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Ladle
• Potato masher or mashing tool

Ingredients

• 6 tbsp olive oil, divided
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium onion, diced
• Salt and cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• 6 garlic cloves, chopped
• 6 oz tomato paste
• 1.5 lbs ground beef
• 1 lb ground pork
• 1 cup cabernet (or a dry red wine you enjoy)
• 28 oz can whole peeled tomatoes
• 1 cup water, divided
• 24 oz jar passata
• Pinch of sugar
• 2 oz hunk of pecorino romano
• 1 lb pappardelle or fettuccine (or your preferred pasta)
• 3/4 cup heavy cream (optional)
• 15 fresh basil leaves, torn
• Grated pecorino romano for garnish

Instructions

1. In a Dutch oven over medium heat, warm about 4 tbsp olive oil. Add carrots, celery, onion, a starting pinch of salt and cracked black pepper (about 2–3 tsp each), and crushed red pepper flakes to taste. Sauté for about 15 minutes until the vegetables are translucent and slightly golden. Add garlic and cook a few more minutes.
2. Stir in the tomato paste and cook 3–5 minutes to develop flavor. Add ground beef and ground pork, breaking the meat up with a wooden spoon. Season again with salt and pepper as you cook. Add up to 2 more tbsp olive oil if needed. Brown the meat, stirring every few minutes, until cooked through (about 15 minutes).
3. Pour in the red wine and bring to a boil, then reduce to a simmer for about 5 minutes to cook off the alcohol and concentrate flavor.
4. Add the whole peeled tomatoes, mashing them with a spoon or masher. Use the empty tomato can to add 1/2 cup of water and scrape any remaining tomato into the pot. Stir in the passata and add another 1/2 cup water from the empty passata jar to loosen any remaining sauce. Add a pinch of sugar, the hunk of pecorino, and adjust salt, pepper, and red pepper flakes to taste.
5. Bring everything to a boil, then lower to a gentle simmer. Cover the pot with the lid slightly ajar and let the sauce simmer for at least one hour; longer simmering will deepen the flavor. If the sauce gets too thick, add a little water while simmering.
6. When the sauce has nearly finished simmering, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
7. If using, stir the heavy cream and torn basil into the simmering sauce for the last 5–10 minutes of cooking. This softens acidity and adds a creamy texture.
8. Serve the bolognese over the cooked pasta, toss to combine, and finish with grated pecorino romano. Enjoy immediately.

Notes

• Layering salt and pepper throughout cooking is crucial—season at each stage and taste as you go to build balanced flavor.
• The cream is optional; omit it for a more traditional bolognese, or add it for a softer, richer sauce.
• Use a red wine you like; its flavor concentrates during cooking and affects the final sauce.

Nutrition (approximate per serving)

Calories: 835 kcal • Carbohydrates: 65 g • Protein: 35 g • Fat: 49 g • Saturated Fat: 17 g • Sodium: 1103 mg • Fiber: 8 g • Sugar: 20 g