Debra’s Best Bolognese

If you think Bolognese is difficult to prepare or heavy on the stomach, think again with this classic recipe. When preparing this dish, I often freeze a few containers for dinner the following week.


  • 5 carrots, peeled and diced
  • 5 celery ribs, diced
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • 2 pounds ground veal, chicken or beef
  • 2 small cans of tomato paste
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 1 quart chicken stock or canned chicken broth
  • A small bundle of fresh thyme, parsley and oregano tied together with cooking string
  • 1/2 cup ricotta cheese
  • 1/2 cup of Parmesan cheese, grated
  • 2 tablespoons parsley, chopped
  • Box of pasta
  • Salt and black pepper


  1. Preheat large sauté pan over medium to high heat for two minutes.
  2. Add oil and heat for one minute.
  3. Add vegetables, garlic, salt, pepper and red pepper flakes to pan.
  4. Sauté over medium heat for 10 minutes or until vegetables soften.
  5. Brown meat in another pan over medium heat. Do not add oil as the fat will cook the meat.
  6. Add meat to vegetables.
  7. Add flour to mixture and cook over medium heat for one minute.
  8. Add one can of tomato paste. The mixture will look dry at this point. Cook for one minute.
  9. Add wine and cook for 2 minutes.
  10. Add chicken stock and fresh herbs. Bring to a boil, then lower heat and simmer uncovered for 30 minutes. Stir occasionally to make sure the meat doesn’t stick to the pan.
  11. Add second can of paste and cook for an additional 30 minutes.
  12. Remove herbs and discard.
  13. Boil large pot of water with a pinch of salt. Add your pasta of choice and cook per directions on the packaging. To cook al dente pasta, take about two minutes off the cooking time.
  14. Spoon Bolognese over cooked pasta. Sprinkle with grated Parmesan cheese, chopped parsley, and a dollop of ricotta cheese.


To save time, buy packaged precut vegetables.

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