Easy Pasta Bolognese Recipe (5-Ingredient)

A shortcut to traditional Italian meat sauce, my quick Bolognese recipe has a rich, savory beef flavor without the long simmer or traditional soffritto. Both stovetop and pressure cooker methods make it a practical choice for busy weeknights. For more family dinners, try my One-Pot Sausage Pasta or Black Bean Pasta.

What Is Bolognese?

Also known as ragù alla bolognese, Bolognese sauce comes from Bologna, Italy. It's traditionally made with ground beef, pancetta, soffritto (a mixture of onions, celery, and carrots), tomatoes, wine, and broth. Some recipes also include milk.

Unlike regular tomato-based pasta sauce, Bolognese has more meat and a thicker consistency. It usually simmers for 2–3 hours to develop its rich, savory flavor.

My simple Bolognese recipe skips the pancetta and replaces the soffritto with garlic. It also contains no added dairy and takes much less time to cook.

Ingredients

• Ground beef – 1 pound, 15–20% fat. I prefer beef with some fat because it makes the meat sauce richer and juicier.
• Garlic – 6 cloves, minced. Fresh garlic adds flavor to the meat sauce. Cook it briefly after browning the beef to prevent it from burning.
• Wine or broth – ½ cup. White or red wine adds a little acidity and depth, and chicken or beef broth gives the sauce a milder, savory taste.
• Tomato sauce – 28 oz. Use your favorite store-bought tomato sauce or my Pomodoro Sauce. Either works well with the ground beef and pasta.
• Penne pasta – 12 oz. I like penne because the meat sauce gets inside the tubes and coats each piece.
• Water – 1 ½ cups. The pasta cooks right in the meat sauce, and the water gives it enough liquid to become tender.
• Salt – ½ to 1 teaspoon, optional. Add it to taste, especially if you're cooking with wine instead of seasoned broth.
• Frozen peas – optional. They add a little sweetness and color to the finished pasta.
• Grated Parmesan cheese – optional. Sprinkle it over the pasta for a salty, cheesy finish. Finely grated Parmesan can also slightly thicken the sauce when stirred in.
• Fresh basil – optional. Add a few leaves before serving for a fresh herbal flavor.

What Pasta Is Best for Bolognese Sauce?

• Tagliatelle: The traditional pairing in Bologna, Italy. Its broad, flat ribbons hold the thick meat sauce well.
• Lasagna noodles: Wide, flat pasta sheets that are ideal for layering with Bolognese sauce in lasagna.
• Pappardelle: Extra-wide, flat ribbons that pair well with thick, meaty sauces.
• Fettuccine: Flat ribbons that make a good alternative to tagliatelle and are often easier to find.
• Spaghetti: A popular pairing in the United States, although tagliatelle is more traditional in Bologna. For another family dinner, try my Spaghetti with Meat Sauce.
• Rigatoni or penne: Their hollow tubes catch the meat sauce and small pieces of ground beef. Rigatoni is larger than penne, but both work well.

I prefer penne for this recipe because the meat sauce gets inside the tubes. The cooking times and amount of liquid are based on penne. Other pasta shapes may need adjustments.

How to Make Pasta Bolognese

Stovetop Method

1. Brown the beef: Heat a large nonstick pot over medium-high heat. Add the ground beef and cook for 5–6 minutes until browned. Break the meat into small pieces with a wooden spoon.
2. Cook the garlic: Reduce the heat to medium. Add the garlic and cook for 1–2 minutes, stirring occasionally.
3. Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
4. Cook the pasta: Add the tomato sauce, 1 ½ cups of water, and uncooked penne. Add ½–1 teaspoon of salt if using wine. Stir well, cover, and cook for 10–12 minutes until the pasta is al dente. Stir occasionally.
5. Finish and serve: Add frozen peas during the last 4–5 minutes of cooking, if desired. Garnish with grated Parmesan cheese and fresh basil before serving.

Instant Pot or Pressure Cooker Method

1. Brown the beef: Select the Sauté function. Add the ground beef and cook for 5–6 minutes until browned. Stir constantly with a wooden spoon to break the meat into small pieces and prevent sticking. Add a little oil if needed. PIC. 1
2. Cook the garlic: Add the garlic and cook for 1–2 minutes, stirring constantly.
3. Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
4. Pressure cook the pasta: Add 1½ cups of water to the pot and scrape the bottom to ensure nothing is stuck. Add the uncooked penne and spread it evenly. Pour the tomato sauce over the pasta without stirring. Add ½–1 teaspoon of salt if using wine. Cancel the Sauté function, secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. PIC. 2
5. Release and serve: Perform a quick pressure release. Once the pressure has fully released, open the lid and check the pasta for doneness. Stir in cooked peas, if desired. Garnish with grated Parmesan cheese and fresh basil. PIC. 3 & 4

What to Serve with Pasta Bolognese

• Salads: A fresh Vegan Raw Salad or Homemade Coleslaw adds a crisp, fresh contrast to the rich meat sauce.
• Bread: Have some Cheese-Stuffed Garlic Bread Rolls or Tapioca Breadsticks on the side for mopping up the extra sauce.
• Green Vegetables: For something savory and vegetable-forward, try Pan-Fried Collard Greens or Garlicky Green Beans.

FAQ About Pasta Bolognese

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5 from 6 votes

Easy Pasta Bolognese Recipe (5-Ingredient)

Make homemade Pasta Bolognese with just five ingredients in 25 minutes. Tender penne pasta and a rich, meaty tomato sauce make an easy one-pot family dinner.

Course:Entree

Cuisine:Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories619.3 kcal

Author Valentina Dimitrova

Cost $ 1.50 per person

Equipment

• stovetop
• pressure cooker

Ingredients

• 1 pound ground beef – 15–20% fat
• 6 garlic cloves – minced
• ½ cup white wine or red wine – You can use chicken broth or beef broth instead if you prefer to skip the wine
• 28 oz tomato sauce
• 1 ½ cups water
• 12 oz penne pasta or other pasta

Optional Toppings and Additions

• ½ – 1 teaspoon salt – to taste (if using wine)
• frozen peas
• grated Parmesan cheese
• fresh basil leaves

US Customary - Metric

Instructions

Stovetop Method

• Brown the beef: Heat a large nonstick pot over medium-high heat. Add the ground beef and cook for 5–6 minutes until browned. Break the meat into small pieces with a wooden spoon.
• Cook the garlic: Reduce the heat to medium. Add the garlic and cook for 1–2 minutes, stirring occasionally.
• Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
• Cook the pasta: Add the tomato sauce, 1 ½ cups of water, and uncooked penne. Add ½–1 teaspoon of salt if using wine. Stir well, cover, and cook for 10–12 minutes until the pasta is al dente. Stir occasionally.
• Finish and serve: Add frozen peas during the last 4–5 minutes of cooking, if desired. Garnish with grated Parmesan cheese and fresh basil before serving.

Instant Pot or Pressure Cooker Method

• Brown the beef: Select the Sauté function. Add the ground beef and cook for 5–6 minutes until browned. Stir constantly with a wooden spoon to break the meat into small pieces and prevent sticking. Add a little oil if needed.
• Cook the garlic: Add the garlic and cook for 1–2 minutes, stirring constantly.
• Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
• Pressure cook the pasta: Add 1½ cups of water to the pot and scrape the bottom to ensure nothing is stuck. Add the uncooked penne and spread it evenly. Pour the tomato sauce over the pasta without stirring. Add ½–1 teaspoon of salt if using wine. Cancel the Sauté function, secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes.
• Release and serve: Perform a quick pressure release. Once the pressure has fully released, open the lid and check the pasta for doneness. Stir in cooked peas, if desired. Garnish with grated Parmesan cheese and fresh basil.

Recipe Notes

Storage and Reheating

The 25-minute total applies to the stovetop method. The Instant Pot method takes additional time to build and release pressure.

Make Ahead: Prepare the Bolognese sauce separately and refrigerate it for up to 3 days. Cook the pasta fresh when ready to serve for the best texture.

Refrigerator: Store leftover Bolognese pasta in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, and divide large portions into shallow containers for faster cooling.

Freezer: Freeze the meat sauce separately for up to 3 months for best quality. You can also freeze the finished pasta Bolognese for up to 1 month, although the pasta may become softer after thawing. Store in airtight, freezer-safe containers or bags and label with the date.

Thawing: Thaw frozen sauce or pasta overnight in the refrigerator. Larger portions may need additional time.

Reheating: Warm leftovers on the stovetop over medium-low heat or in the microwave until they reach 165°F or 74°C. Add a splash of water, broth, or tomato sauce if the pasta has absorbed too much liquid. Stir occasionally for even heating.

Nutrition

Calories: 619.3kcal | Carbohydrates: 75.6g | Protein: 34.8g | Fat: 18.9g | Saturated Fat: 7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Trans Fat: 1.1g | Cholesterol: 77.1mg | Sodium: 1023.7mg | Potassium: 1143.3mg | Fiber: 5.8g | Sugar: 9.4g | Vitamin A: 859.7IU | Vitamin C: 15.4mg | Calcium: 72.6mg | Iron: 5.6mg

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