Pasta with Bolognese Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 carrots
  • 1 yellow or white onion
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 1 ⅓ lbs ground beef
  • Salt
  • Pepper
  • 2 cups whole milk
  • 2 cups dry white wine
  • 1 28oz can plum tomatoes
  • ¼ tsp nutmeg
  • ½ tsp oregano
  • 1 lb pappardelle pasta
  • Parmesan cheese for grating over the top
  1. Dice the three carrots and white onion.
  2. Melt the olive oil and butter over medium heat in a large pot (I use a stew pot). Add the onion and carrot and saute until onion is translucent.
  3. Add the ground beef and brown, breaking up any clumps. Add about ¼ tsp pepper and ½ teaspoon salt.
  4. Once beef has browned, add the milk to the pot and stir occasionally until all the milk is absorbed. This took me about 30-35 minutes.
  5. Add the white wine and cook until evaporated, about 30 minutes.
  6. Sir in the nutmeg and oregano.
  7. Take the can of tomatoes and put into a blender. Blend until smooth. Add the tomatoes to the pot and stir to mix.
  8. Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 2.5-3 hours, stirring occasionally. Add salt and pepper to taste.
  9. Cook the pasta.
  10. Plate the pasta and spoon the bolognese sauce over.
  11. Top with freshly grated parmesan and basil leaves if desired.
Recipe by Food Banjo at