Make this easy pasta Bolognese recipe either on the stovetop or pressure cooker with only 5 pantry ingredients. Dinner is ready in less than 30 minutes and is oh so comforting and delish! It’s the best shortcut version of the Italian classic ever on a budget!
I didn’t come from an Italian family, yet my home country, Brazil, has one of the largest number of Italian immigrants in the world.
I grew up eating the traditional ‘bolonhesa’ (in Portuguese) or bolognese sauce made from scratch, which involves sautéing bacon, browning ground beef, sweating a sofritto, and stewing the sauce for at least 2 hours… and then serving it over pasta or tossed with pasta.
Well, my version is healthier and way simpler. I would say it is a shortcut version of the classic, yet flavorful and comforting. Did I mention that it is also made with only 5 ingredients?
I am also sharing two cooking methods you can choose from to make this recipe: on the stovetop or in the pressure cooker.
This is a staple recipe at my house. It is especially useful in times like these, where certain ingredients have become scarce in grocery stores around the country.
All you need to make our pasta bolognese recipe is ground beef, garlic, tomato sauce, either red wine or broth, and pasta (whatever type you have at home).
Awesome, right?!
What is Bolognese?
Also known as ragù alla bolognese, Bolognese sauce originated in Bologna, Italy — hence its name. It is a meat-based sauce that includes onion, celery and carrots (sofritto), tomato purée, white wine, broth, pancetta, and either milk or heavy cream.
Because Bolognese is more meaty than saucy, the sauce is simmered low and slow creating a reduced, hearty, and thick sauce.
Our Bolognese sauce is a healthier version because it contains less fat– we don’t use bacon or pancetta in the recipe.
It is also dairy-free because no dairy is added. We replaced the sofritto with a large amount of garlic. Nonetheless, the sauce is still thick and quite yummy!
How to make pasta Bolognese with 5 ingredients
To make the traditional Bolognese sauce, you would need to sauté diced bacon, sweat a sofritto (consisting of small diced onion, celery, and carrots), brown the ground beef, and stew them all low and slow in tomato puree, along with wine and broth.
Then, you would stir milk or heavy cream and cook just enough to warm up the dairy. Lastly, the sauce would be served atop pasta or tossed with pasta.
As I said earlier, my pasta with Bolognese requires less ingredients and is quicker to prepare – either on the stovetop or in the pressure cooker.
Stovetop method:
Heat a large nonstick pot over medium-high heat. Add the ground beef and let cook for about 5-6 minutes, or until browned. Make sure to break apart and separate the chunks using a wooden spoon.
Reduce heat to medium, add garlic and let cook for 1-2 minutes, stirring occasionally.
Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cover and let cook for about 10-12 minutes (it varies depending on the type of pasta you use), or until al dente. Stir pasta occasionally during the cooking process.
If you use a chicken or beef broth with a good sodium content, you may not need added salt. But if you use wine, stir about ½ to 1 teaspoon of salt into the liquids before cooking pasta.
(OPTIONAL) Only if desired, add frozen peas to the pasta about 4-5 minutes before cooking ends. Garnish with Parmesan and fresh basil leaves if desired.
Instant Pot or Pressure Cooker:
Press the sauté button to heat the Instant Pot or pressure cooker. Add the ground beef and stir constantly with a wood spoon until browned, about 5-6 minutes (PIC.1). Stirring constantly breaks apart the meat chunks and prevents the meat from sticking too much. The meat will stick less if is at room temperature, or if the meat is cold but you add just a little bit of oil.
Add garlic and let cook for 1-2 minutes, stirring constantly.
Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta (PIC.2). Cancel the sauté function, secure the lid, turn the valve, and set manually on high pressure for 5 minutes.
When the cooking time comes to an end, do a quick release. Remove lid and make sure pasta is al dente (PIC.3 & 4).
(OPTIONAL) Only if desired, add cooked peas to the pasta. Garnish with Parmesan and fresh basil leaves if desired.
NOTE: If you use a chicken or beef broth with a good sodium content, you may not need salt. But if you use wine, stir about ½ to 1 teaspoon of salt into the liquids before adding the pasta.
Substitutes:
You can replace the ingredients for this pasta with Bolognese sauce as follows:
You can use ground turkey or chicken instead of ground beef.
Substitute garlic for onion, or (red or white) wine for chicken or beef broth. If on a keto diet, use broth!
Use most flat noodles, or tubular pastas. For making this dish gluten-free, use a gluten-free pasta. If you are on a keto diet, use either a keto pasta or zoodles.
What pasta do you eat with Bolognese sauce?
The best pastas for Bolognese sauce are broad and flat because the shape holds the meat sauce and the thickness holds up to the sauce. Here are the most popular pasta shapes to use with Bolognese:
- Tagliatelle — this was the pasta traditionally paired with Bolognese sauce. It is broad and flat shaped like ribbons. Tagliatelle is very common in Northern Italy.
Lasagna noodles – flat and the widest of all noodles, these hold the meat sauce like no other… and they are perfect for preparing lasagna alla Bolognese.
Pappardelle — broad, flat noodles but thicker and wider than tagliatelle.
Fettuccine – these are thicker than tagliatelle and thinner than pappardelle, making a suitable substitute because fettucine noodles are easier to find than the other two.
Spaghetti – popular in America rather than in Italy, these are still suitable because although not flat, they can still cradle the sauce. Just don’t use anything thinner such as angel hair.
Rigatoni – is larger and thicker than penne and ziti. Although it has a tubular shape it still cradles the meat sauce and when tossed with the pasta, the sauce gets stuck inside the tubes. But if rigatoni (or any of the other noodles above) is not available, use penne. I did and enjoyed the hearty pasta Bolognese without problems.
Tips for making the best bolognese sauce
Wine adds extra acidity and depth of flavor to the sauce. Although traditionally cooked with white wine, I find red wine adds extra flavor and body to the sauce.
Parmesan cheese adds saltiness to the dish and helps thicken the sauce, especially if grated.
Although some serve Bolognese sauce on top of the pasta, I prefer mine tossed because it allows the sauce to stick better to the pasta and flavor the bland pasta.
Use herbs in the dish while simmering the sauce and/or when serving. They add extra flavor and if fresh, give the pasta a nice touch of freshness.
Why make this pasta Bolognese recipe?
Easy – it only takes 5 ingredients and the only chopping you have to do is mincing garlic, which you can either do by hand or with your food processor! J
Use pantry staples — Pasta, tomato sauce, either cooking wine or broth, and garlic are simple ingredients that most have at home. Ground beef is a budget-friendly protein and is very common.
Crowd pleaser – It is comforting and EVERYONE loves it! Perfect for picky palates!
Budget-friendly — because it is made from simple ingredients and less expensive than ordering at a restaurant.
Make ahead — Bolognese is one of those dishes that tastes better the next day, so you can make ahead and either store it in the fridge for 3 days or even freeze it for up to one month.
Freezer friendly – you can freeze the sauce itself for up to 3 months or the pasta Bolognese for up to one month.
What is the difference between Bolognese sauce and spaghetti sauce?
Spaghetti sauce is actually a marinara, made with tomatoes, garlic, and herbs, and it may also contain sofritto.
The traditional Bolognese sauce includes sofritto but also has ground beef, pancetta, and either milk or heavy cream.
It is thicker and more hearty than spaghetti sauce.
Does Bolognese sauce have meat?
Yes, the traditional Bolognese contains ground beef and pancetta. Some variations use ground pork or sausage.
Do you add milk to Bolognese sauce?
The authentic Bolognese sauce calls for milk, but many prefer not to add dairy to tomato-based sauces. I prefer mine either without dairy, so I can have a deeper taste of the meat, or sometimes to add heavy cream for a thicker sauce with a more subtle flavor.
What should I serve with Pasta Bolognese?
Although our pasta Bolognese is a complete dish, you may serve with a fresh salad and garlic bread. Other options are:
Cheese stuffed garlic bread rolls
Vegan raw salad
Can I make Bolognese sauce ahead?
Yes! Bolognese tastes even better the next day as the flavors develop and deepen.
How do I store Bolognese?
There are two ways:
The best way is to store the sauce separate from the pasta in an airtight container in the fridge for up to 3 days, or to freeze them. The sauce lasts for up to 3 months in the freezer and the pasta, cooked al dente, is good for up to a month, as you can see in this easy freezer meals guide. Before freezing the pasta, toss with a little bit of olive oil to prevent the noodle from sticking together.
You can either toss the sauce with the pasta and store in the refrigerator for up to 3 days or can freeze for up to one month. Just keep in mind that the sauce will be absorbed by the pasta, thickening it a lot. When reheating, add a little bit of tomato sauce.
How long will pasta Bolognese last in the fridge?
Let the sauce cool before storing in an airtight container in the fridge for up to 3-4 days.
Can I freeze Bolognese sauce?
Yes! To freeze:
Let sauce cool first.
Store the Bolognese sauce in an airtight container or in freezer bags, squeezing out as much air as possible.
Seal and label.
Freeze for up to 3 months.
When ready to use, let Bolognese Sauce thaw in the fridge overnight.
Heat over low heat while you boil pasta.
What else can I use Bolognese for?
Aside from pasta, Bolognese Sauce is also great:
stirred into rice including this Cajun dirty rice
served over zoodles
for stuffing vegetables
as a filling for crepes and pizza empanadas
over hot dogs
to mix in this coconut noodle soup or minestrone
as a topping for this avocado hummus
For more pasta recipes:
- Chicken Bacon Pasta Bake
- Spaghetti with Meat Sauce
- Shrimp Scampi Pasta
- Kale Pesto Pasta
- Chicken Quesadilla Pasta
- Homemade Bow Tie Pasta
- Sausage Pasta
- Kale Pasta Salad
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PIN & ENJOY!
Easy Pasta Bolognese Recipe
Equipment
- stotetop
- pressure cooker
Ingredients
- 1 pound ground beef (15-20% fat)
- 6 garlic cloves minced
- 1/2 cup wine (white or red) or chicken/beef broth (if on a keto diet, use broth)
- 28 oz tomato sauce
- 1 1/2 cups water
- 12 oz penne or any other pasta (FOR A GF version, use a gluten-free pasta, and for a KETO version, use a keto pasta or zoodles)
Instructions
- STOVETOP METHOD:Heat a large nonstick pot over medium-high heat. Add the ground beef and let cook for about 5-6 minutes, or until browned. Make sure to break apart and separate the chunks using a wooden spoon.
- Reduce heat to medium, add garlic and let cook for 1-2 minutes, stirring occasionally. Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
- Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cover and let cook for about 10-12 minutes (it varies depending on the type of pasta you use), or until al dente. Stir pasta occasionally during the cooking process.
- If you use a chicken or beef broth with a good sodium content, you may not need added salt. But if you use wine, stir about ½ to 1 teaspoon of salt into the liquids before cooking pasta.
- (OPTIONAL) Only if desired, add frozen peas to the pasta about 4-5 minutes before cooking ends. Garnish with Parmesan and fresh basil leaves if desired.
- INSTANT POT OR PRESSURE COOKER:Press the sauté button to heat the Instant Pot or pressure cooker. Add the ground beef and stir constantly with a wood spoon until browned, about 5-6 minutes. Stirring constantly breaks apart the meat chunks and prevents the meat from sticking too much. The meat will stick less if is at room temperature, or if the meat is cold but you add just a little bit of oil.
- Add garlic and let cook for 1-2 minutes, stirring constantly. Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
- Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cancel the sauté function, secure the lid, turn the valve, and set manually on high pressure for 5 minutes.
- When the cooking time comes to an end, do a quick release. Remove lid and make sure pasta is al dente. (OPTIONAL) Only if desired, add cooked peas to the pasta. Garnish with Parmesan and fresh basil leaves if desired.
Recipe Notes
- Storage: There are two ways:
- The best way is to store the sauce separate from the pasta in an airtight container in the fridge for up to 3 days or to freeze them. The sauce lasts for up to 3 months in the freezer and the pasta, cooked al dente, is good for up to a month, as you can see in this easy freezer meals guide. Before freezing the pasta, toss with a little bit of olive oil to prevent the noodles from sticking together.
- You can toss the sauce with the pasta and store in the refrigerator for up to 3 days or can freeze for up to one month. Just keep in mind that the sauce will be absorbed by the pasta, thickening it a lot. When reheating, add a little bit of water, broth, or tomato sauce.
- Substitutes:
- You can use ground turkey or chicken instead of ground beef.
- Substitute garlic for onion, or (red or white) wine for chicken or beef broth. If on a keto diet, use broth!
- Use most flat noodles (tagliatelle, pappardelle, fettuccine, and spaghetti) or tubular pastas like rigatoni and even penne. If on a keto diet, use either a keto pasta or zoodles. If on a GF diet, use a gluten-free pasta
Nutrition
mimi rippee
I bet this is really wonderful. I’m one who doesn’t mind long, involved recipes. But there’s sometimes a need for something faster. Thanks!
John / Kitchen Riffs
Love this dish, and this is a nice, easy version of a classic. Good stuff — thanks.
Denise Browning
Thank you! It is a pasta bolognese made with minimum ingredients that most of us have in their pantries. So delicious!
2pots2cook
Absolutely an evergreen ! My stock are all just waiting for lunches like this one 🙂 🙂 🙂 Pinning ! 🙂
Heidi | The Frugal Girls
I’m always on the lookout for freezer friendly meals, so thank you for sharing this totally tasty idea!!