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Pasta Bolognese

In Italy, bolognese sauce dates to the 1700s. A labor intensive, slow-cooking sauce, it is traditionally eaten with broad, flat pastas like tagliatelle. Commonly referred to simply as ragù, this tomato-based sauce has evolved in the United States into a beef or pork-flavored sauce eaten with spaghetti. Americans enjoy spaghetti Bolognese over pasta with fresh-grated Parmesan cheese on top, and although this style is an iconic Italian American dish, the preparation is not authentically Italian.

Recipe Servings: 4

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Gluten Free
Dairy Free



  1. In a large pan over medium heat, add butter and bacon.
  2. Cook for about 3 minutes, until some of the bacon fat has begun to render.
  3. Add the onion and cook, stirring occasionally, for 3 minutes, until the onion has begun to soften.
  4. Add the ground beef and cook for 2 minutes, until the meat is no longer pink.
  5. Add the broth, wine, tomato paste, oregano, salt, and pepper.
  6. Simmer, stirring occasionally, for 25 minutes, until the sauce thickens.
  7. Stir in the cream and remove from heat.
  8. In a large pot, bring salted water to a boil.
  9. Add the spaghetti and cook for about 8–12 minutes, or according to package directions.
  10. Drain the pasta and toss with the sauce and parsley, or serve with the sauce spooned over the pasta.

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