• Kristin Gauthier

Italian Bolognese Sauce

Italian Bolognese Sauce

One of my favorite go-to meals! I love to make at home and order when we are out to dinner. So hearty and filling and all those veggies!!! Really easy to make for a quick weeknight dinner or let it slowly simmer on a Sunday afternoon.

1 lb pasta of your choice, I love a thick fettuccine or bow tie or rigatoni

1 pound lean ground beef

1 (28-ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce ( I use Hunts)

1 medium onion, chopped

¾ cup celery, diced

¾ cup carrot, diced

1/4 cup red wine, can also use white

¼ cup half and half ( I use Silk Dairy Free)

8–10 fresh basil leaves, chopped

3–4 garlic cloves, minced

2 tablespoons olive or avocado oil

2 tablespoons tomato paste

1 teaspoon dried oregano

½ teaspoon sugar

dash of crushed red pepper flakes

salt and ground black pepper, to taste

mascarpone or ricotta and/ or parmesan cheese for topping

Bring oil to medium heat in a large pan or dutch oven. Once hot, add minced garlic and chopped onion. Cook for 1-2 minutes.

Stir in celery and carrots, simmering for 2-3 minutes until softened.

Add ground beef and cook until browned, about 5 minutes.

-Use the tip of a spatula to break up the beef into very small chunks. Season all over with salt and pepper liberally.

Add crushed tomatoes, tomato sauce, crushed red pepper, wine, chopped basil, oregano, tomato paste, and sugar. Stir and let simmer until the sauce thickens, at least 25-30 minutes. I like to simmer for a few hours if I have time. Stir in half and half about 5 minutes before serving and turn off the burner.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Strain well and add to the bolognese. Mix well and serve topped with fresh basil and a dollop of ricotta or mascarpone cheese and/ or parmesan cheese.

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