Slow-Simmered Authentic Bolognese with House-Made Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A true Italian family recipe featuring handmade pasta tossed in a rich, slow-simmered meat sauce with perfectly balanced aromatics and wine reduction. This italian-inspired pasta ready in about 165 minutes pairs semolina flour, large eggs, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g semolina flour
• 2 large eggs
• 3 tbsp extra virgin olive oil
• 300g ground beef
• 200g ground pork
• 1 small, finely diced carrot
• 1, finely diced celery stalk
• 1 medium, finely diced onion
• 2 tbsp tomato paste
• 120ml dry red wine
• 400g crushed tomatoes
• 240ml beef stock
• 10g, chopped fresh basil
• 10g, chopped fresh parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 50g, grated Pecorino Romano

Instructions

1. Step 1: Make pasta dough: In a bowl, combine 200g semolina flour and 2 large eggs. Knead for 8 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
2. Step 2: Prepare sauce: Heat 3 tbsp olive oil in a heavy pot over medium heat. Add 1 small diced carrot, 1 diced celery stalk, and 1 medium diced onion; cook for 8 minutes until softened but not browned.
3. Step 3: Add 300g ground beef and 200g ground pork, breaking up with a spoon. Cook for 4 minutes until no longer pink, then stir in 2 tbsp tomato paste and cook for 1 minute until deep red.
4. Step 4: Deglaze with 120ml dry red wine, scraping up browned bits, and simmer for 3 minutes until wine evaporates. Add 400g crushed tomatoes and 240ml beef stock, then season with 1 tsp sea salt and 1/2 tsp black pepper. Simmer uncovered for 1 hour, stirring occasionally until sauce thickens and coats the back of a spoon.
5. Step 5: Roll rested pasta dough through a pasta machine to 1/8-inch thickness, then cut into 12cm wide strips. Cook pasta in salted boiling water for 2 minutes until al dente, reserving 100ml pasta water.
6. Step 6: Toss 200g cooked pasta with 300g Bolognese sauce and 100ml reserved pasta water until glossy. Stir in 10g chopped fresh basil, 10g chopped fresh parsley, and 50g grated Pecorino Romano. Serve immediately.