Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Jarred sauces are great for pasta night in a pinch, but they simply don’t compare to the warm, comforting taste of a homemade Bolognese sauce.
Even if you’re short on time, Bolognese comes together quite quickly with a short list of ingredients you probably already have in your kitchen.
For a bit of background, Bolognese is a meat-based sauce that originated in Bologna, Italy. Most often served over some kind of noodle, it has a complex mix of flavors as a result of combining savory ground meat with sweet tomatoes and vibrant dried herbs and spices.
The base of this recipe is Heinen’s CARE Certified ground beef and Italian sausage. Heinen’s selection of premium meats are comparable to that of your favorite local butcher shop. In fact, Heinen’s opened as a butcher shop in 1929 and their passion for providing their communities with quality meat has lived on ever since. That attention to quality can certainly be tasted in this sauce.
When it comes time to serve this Bolognese, reach for a bag of Heinen’s artisan organic pasta. Made in Italy from organic semolina of durum wheat, bronze die cut and slowly dried at a low temperature, these noodles are as close to fresh-made as you can get without actually making them yourself.
Cooked al dente and swimming in this homemade Bolognese, this recipe makes it easy to elevate the everyday pasta dinner!
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- 2 yellow onions, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery ribs, roughly chopped
- 3 garlic cloves, minced
- 3 Tbsp. Heinen’s olive oil
- 1 lb. Heinen’s CARE Certified ground beef
- 1 lb. Heinen’s CARE Certified Italian sausage
- 1 28 oz. can Heinen’s crushed whole peeled tomatoes
- 1 Tbsp. Heinen’s dried basil
- 1 Tbsp. Heinen’s dried oregano
- 4 cups Heinen’s beef bone broth
- 3 Tbsp. Heinen’s tomato paste
- 1 lb. Heinen’s artisan organic penne rigate pasta, cooked and drained
- Heinen’s grated 24-month aged Parmigiano Reggiano, for garnish
- Salt and pepper, to taste
- Add the onions, carrots, celery and garlic to a food processor and pulse until finely chopped. Set aside.
- Add the oil to a large pot over medium heat and sauté the processed vegetables for 10-12 minutes, or until lightly browned and tender.
- Stir in the beef and Italian sausage. Cook, stirring frequently, until browned and cooked through, about 10-12 minutes.
- Pour in the tomatoes, then add in the basil and oregano.
- Add the beef broth and tomato paste. Cook over low-to-medium heat for 20-30 minutes, or until thick.
- Season the sauce with salt and pepper, then add some to a bowl with the cooked pasta. Top with a few Tbsp. of Parmigiano Reggiano and mix to combine.
- Serve the pasta with additional cheese and an optional garnish of chopped parsley.