Campanelle Bolognese


This recipe for a classic bolognese is not only quick and easy, but it’s also incredibly flavorful. Pair with your favorite fresh pasta or layer this sauce with lasagna noodles and ricotta cheese. Once you make this bolognese, it will easily become a family favorite.

Campanelle Bolognese
Yield: 4 servings

2 tablespoons (1 ounce) unsalted butter
1/2 yellow onion, finely diced
1 small carrot, peeled and shredded (about 1/2 cup)
2 garlic cloves, minced
2 teaspoons kosher salt
Freshly ground black pepper
1/2 lb ground beef chuck
1/2 lb ground pork
1 tablespoon tomato paste
1/4 cup dry white wine
1, 15 ounce can tomato puree
1/4 cup half and half
1 bay leaf
1/4 cup lightly packed fresh basil leaves, plus more for garnishing
1/2 lb campanelle
Freshly grated parmesan cheese for garnishing


1) Melt the butter in a large sauté pan over medium-high heat. Add the onion, carrot, garlic, 1 teaspoon salt and few grinds of black pepper and cook until the vegetables are tender, about 8 minutes.

2) Once the vegetables are tender, add the beef, pork and 1 teaspoon of salt and continue to cook until there is no longer any pink and the meat is cooked through, about 5 minutes.

3) Stir in the tomato paste and cook 1 minute longer. Deglaze the pan with the white wine, scraping any browned bits off the bottom of the pan. Add the tomato puree, half and half, bay leaf and fresh basil to the sauce and stir to combine. Bring the sauce to a boil then reduce to a simmer, and cook until the sauce has thickened slightly and the flavors have developed, about 25 minutes. Remove the bay leaf and keep warm.

4) While the sauce is simmering, boil the campanelle according to package instructions until just al dente. Drain the pasta and add it directly to the sauce. Toss until the bolognese evenly coats the pasta, spoon into a serving bowl and top with more chopped basil and freshly grated parmesan cheese.