This easy Homemade Bolognese Sauce is quicker than the authentic Italian version but doesn’t skip on flavor. Loaded with beef and pork, it’s the best way to upgrade a bowl of pappardelle pasta.
1cupfresh basilfinely chopped (plus more for serving)
Instructions
In a large heavy bottomed saucepan heat olive oil over medium heat. Add in the onions, carrots and celery, sauté until they're just tender, about 5 minutes.
Add the garlic and cok for an addithal 1 minute while stirring.
Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir. Season with salt and oregano.
Add the tomato paste and cook for an additional minute while stirring. Pour in the tomato puree, stir to combine and cook on low for 30 minutes, stirring occasionally, until sauce thickens.
Using a potato masher, mash the sauce, this helps to break down the meat and veggies more. (Optional if you like chunkier sauce)
When the sauce has reached your desired consistency, stir in the heavy cream.
Cook pasta according to packaging. TIP: Reserve some pasta water if you want to add it to thin out the sauce, it thickens as it cooks more.
Remove from heat, top with parmesan cheese and fresh basil. Serve on top of cooked papardelle pasta and top with more freshly grated parmesan cheese and basil. Bon Apetito!
Video
Notes
STORE: Leftovers can be cooled to room temperature, then refrigerated in a sealed food storage container for up to 4 days or frozen for up to 4 months.FREEZE: Leave about an inch for expansion and cover tightly. Or you could use a tightly sealed zippered freezer bag.REHEAT: Defrost and prepare it on the stovetop or in the microwave, stirring every 15 to 20 seconds until steaming hot and ready to eat!