Pasta Bolognese

Pasta Bolognese

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Pasta Bolognese is the Italian word for past with meat sauce. It sounds so much more inviting than: Pasta with Meat Sauce. Pasta Bolognese is easy to make and beloved by adults and kids alike. I like to spoon it over pasta with ridges because the ridges hold on to the sauce. Capellini and spaghetti squash are also great choices to eat with Bolognese. They’re both thin strands; so the flavor of the sauce really shines; plus they’re easy to twirl on a fork. You can also use this sauce for Sloppy Joes. Spoon it over a toasted bun and dig in.

Hint: The trick to getting a really smooth sauce is to pinch off small amounts of chopped meat and scatter them over the hot onions and garlic. Stir briskly as it browns; and press down a bit to be sure the meat gets broken up and doesn’t harden. It’s so good, you can skip the pasta! For Passover, use gluten free pasta!

For another recipe using chopped meat, try Deviled Hamburgers!

Prep time: 20 minutes

Hint: Depending on the sweetness of the tomatoes, a tablespoon of sugar really brings up the flavor.

Pasta Bolognese

By Gloria Kobrin Published: January 6, 2015

  • Yield:

  • enough for one pound of pasta (4 Servings)


  • 1 large onion peeled, cored
  • 2 large garlic cloves peeled
  • 2 tablespoons olive oil
  • 1 pound chopped steak
  • 28 ounces organic chopped tomatoes (canned/boxed) Drain
  • 1 tablespoon tomato paste
  • 1/4 cup chopped basil or 2 cubes of frozen basil/2 tablespoons dried basil
  • Salt and Freshly Ground Pepper to Taste
  • 1/3 cup chopped parsley optional
  • 16 ounce pasta use gluten-free for Passover


  • electric food processor steel knife inserted
  • 1 large skillet


  1. Mince onion and garlic by hand or pulse in processor.
  2. Heat oil in skillet over medium flame. Add onion and garlic and sauté until onions are soft and translucent. Pinch off small pieces of meat and add to skillet. Stir constantly with a wooden spoon. Continue to break up the meat with spoon until there is no pink left. Add drained tomatoes, tomato paste and basil to sauce. Stir well. Taste. Season with salt and pepper. Pour over any pasta cooked al dente.Follow the directions on the box. I'm partial to fusilli, farfalle or capellini..Sprinkle with chopped parsley if desired. Serve with a beautiful mixed salad and dinner is done. Enjoy!