One of the most iconic Italian dishes worldwide is pasta with Bolognese sauce . Originating from Bologna , the unofficial culinary capital of Italy, this hearty and flavorful dish features freshly made pasta served with a rich meat-based sauce made from tomatoes, ground beef, red wine , and more.
While we’ve stuck to the traditional recipe, we’ve added a few vegetables for extra texture and depth. Making fresh pasta is easier than you might think — all you need is a rolling pin and a knife . There’s no need for any special kitchen equipment.
Ingredients
For the Bolognese Sauce:
- 300 g beef (lean)
- 150 g pork belly or bacon
- 1 onion
- 2 celery stalks
- 1 carrot
- 300 g tomatoes in their own juice (or pelati)
- 100 ml dry red wine
- 200 ml milk (2.5% fat)
- 2–3 tbsp olive oil
- Salt and pepper to taste
For the Fresh Pasta:
- 400 g flour
- 4 large eggs
- 4–5 tbsp olive oil
- 1–2 tbsp water
- 1 tsp salt
- Preparation Time: 50 minutes
- Servings: 4
- Difficulty: Moderate
Step-by-Step Instructions
Step 1: Make the Pasta Dough
In a large bowl, combine 400 g flour, 1 tsp salt, 4 eggs , and 4–5 tbsp olive oil . Mix well and knead into a smooth dough. Add 1–2 tbsp of water if the dough is too dry. Wrap it in plastic wrap and let it rest in the fridge for 20–30 minutes while you prepare the sauce.
Step 2: Prepare the Tomato Puree
Blend 300 g of tomatoes (with their juice) using a blender or immersion blender until smooth. You can use regular tomatoes or try yellow ones for a unique color.
Step 3: Chop the Vegetables
Dice the onion, carrots , and celery stalks into small, uniform cubes.
Step 4: Fry the Pork Belly
Heat 2–3 tbsp olive oil in a pan. Add 150 g cubed pork belly and sauté until golden and crispy.
Step 5: Sauté the Vegetables
Add the chopped onion, carrots , and celery to the pan. Cook for 3–4 minutes , stirring occasionally.
Step 6: Brown the Beef Mince
Add 300 g minced beef to the pan and cook for 1–2 minutes , stirring constantly until lightly browned.
Step 7: Deglaze with Red Wine
Pour in 100 ml of dry red wine and let it simmer for 1–2 minutes until the alcohol evaporates and only the aroma remains.
Step 8: Add Tomato Puree
Stir in the tomato puree and bring to a gentle simmer. Cook over low heat for 20–30 minutes , stirring occasionally.
Step 9: Add Milk to Balance Acidity
At the end of cooking, pour in 200 ml of milk and simmer for another 5–7 minutes . This softens the acidity of the tomatoes and gives the sauce a smoother flavor.
Step 10: Roll Out the Pasta
Take the dough out of the fridge and divide it into several pieces. Roll each piece as thinly as possible using a rolling pin or pasta machine attachment.
Step 11: Cut the Pasta
Lightly dust the rolled-out dough with flour, roll it up, and slice into strips. The thickness determines the type of pasta:
- Thin strips = linguine
- Medium strips = tagliatelle
- Wide strips = pappardelle
Step 12: Cook and Serve
Boil the pasta in salted water (10 g salt per liter) for 1–2 minutes (since it’s fresh). Drain and toss with warm Bolognese sauce . Optionally, sprinkle with grated Parmesan cheese before serving.
Tips for Customizing Your Bolognese
- Add a splash of Worcestershire sauce for an umami boost.
- Use meat or mushroom broth cubes to deepen the flavor.
- A little lemon juice can brighten the overall taste.
- Try adding mushrooms or olives for more complexity.
