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Bolognese Pasta

by Mia Pierantozzi | 1 year ago

In the first few months of meeting my husband, he raved about his grandmother’s sauce and how she spent 12 hours in the kitchen making it. He actually spent an entire day making me his grandmother’s sauce and it was quite the process. As much as I love cooking for my family, sometimes I don’t always have a lot of time to spend in the kitchen.

This is one of my simple go-to pasta dishes I make for my family and friends. It’s nice and hearty and the recipe can be easily adjusted based on what you prefer. Classic Bolognese sauce has a variety of different meats in the sauce and is served with long flat ribbon pasta like fettuccine or tagliatelle. I like to keep it simple and use ground beef and fusilli pasta. I like to use fusilli since it’s easier for my lil one to eat without leaving too much of a mess. It’s totally up to you if you want to mix different ground meats together for your sauce and the type of pasta you use to serve with the sauce.

I usually have leftover sauce that I store in a mason jar in the fridge for up to a week. It’s easy to heat up for another meal during the week and is definitely a favorite lunch for my lil monkey at preschool.

Serves: 6-8


1 lb. ground beef

2 tablespoon extra-virgin olive oil

1 cup onions, diced

1 cup carrots, diced

1 cup celery, diced

1 1/3 cup chicken broth

1 (28-ounce) can crushed tomatoes

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon black pepper

1/2 teaspoon salt

8 fresh leaves of basil, chiffonade (divided into 5 fresh leaves and 3 fresh leaves)

Parmesan cheese, grated


Heat extra-virgin olive oil in a 5-quart pot over medium-high heat. Sauté onion until they get soft, about five minutes. Add the carrots and sauté for two minutes followed by the celery for another three minutes. Add ground beef and sauté breaking up the lumps and brown. Add chicken broth, crushed tomatoes, garlic, thyme, salt, pepper, and 5 fresh basil leaves sliced thinly (chiffonade) and cook over medium-low heat until sauce thickens, about 30 minutes.

While the sauce simmers, I prepare the pasta, strain, and put the pasta back in the pot it was cooked in. Once the Bolognese is done taste and adjust seasoning to your palate. Add in enough Bolognese to cover the pasta and serve with grated parmesan and fresh basil.

Hope you enjoy as much as my lil monkey!!

Ciao for now!!