beef | Dinner | Pasta | TheKitchyKitchen | Uncategorized

Bolognese Sauce with Pasta

March 28, 2017

Pasta is one of my favourite go to meals because it is a filling and cozy meal and so versatile! Leftovers are always delicious the next day for lunch! I make a lot of my own pasta sauces, and this one is one of my hubby’s favourites (probably because it has beef and bacon). I think having a delicious meat sauce you know by heart is a classic recipe that should be in everyone’s toolbox. There are quicker ways to make a meat sauce, but this slow cooking sauce is worth the effort and time if you have the time. This recipe is adapted from one of my favourite cookbooks Kitchy Kitchen. My hubby got me this cookbook for our first Christmas spent together as a married couple. He did a fantastic job picking a cookbook out for me.

I like to pack this sauce with as much vegetables as I can. It has carrots and celery, and occasionally I add a couple handfuls of spinach at the end. This sauce is more of an oil based sauce, and Claire Thomas the author of Kitchy Kitchen describes it as having an “oatmeal like” consistency. I personally find this really cozy and more filling than a typical tomato pasta sauce. Occasionally I like to throw in some fresh or dried basil to the sauce. Each time I make this sauce I usually make it a bit different, but it always tastes delicious. It is fun to experiment with different additives and flavours!

Bolognese Sauce
Prep Time
10 mins
Total Time
3 hrs

A classic meatsauce!

Course: Main Course, pasta
Cuisine: Italian
Servings: 6
  • 1 lb lean ground beef
  • 2 strips of bacon diced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 carrots diced
  • 1/2 onion diced
  • 2 celery diced
  • 2 garlic cloves
  • salt
  • pepper
  • 1 tsp oregano
  • jar pasta sauce
  • 1/2 cup milk
  1. In a large pot or skillet brown the diced bacon. Once browned add the ground beef, make sure to break it into smaller pieces. Once the beef is cooked add the butter and olive oil, once the butter is melted generously sprinkle with salt and pepper. Add the carrots, celery, onions and garlic. Cook for 15 minutes until vegetables have softened.
  2. Add pasta sauce and milk. I used a jar of my homemade freezer marinara. Allow the sauce for simmer for at least 20 minutes. The longer you let it simmer the better.
  3. Serve over pasta, my favourites are penne, bowtie or fettuccini.
  4. ENJOY!


Please follow and share:

Leave a Reply