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Homemade Pasta with Sauce Bolognese
Recipes

Homemade Pasta with Sauce Bolognese

Preparation time: 45 minutes
Portions: 5 Adults
Recipe Type: Entree
Dietary details: Dairy-Free, Gluten-Free

About this recipe

Enjoy the classic taste of Homemade Pasta with Sauce Bolognese, featuring delicate pasta shells enveloped in a hearty, meaty sauce. This dish combines the comfort of traditional Italian cooking with the pleasure of a homemade meal. Ideal for gatherings or a family dinner, it's a comforting meal that's sure to satisfy.

Ingredients

Homemade Pasta Ingredients

  • 400 grams semolina flour
  • 135 grams warm water
  • 12 grams kosher salt

Sauce Bolognese Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves crushed
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 rib celery finely diced
  • 1 pound lean ground beef
  • ½ pound ground pork or Andouille sausage
  • 1¼ cups red wine or beef broth
  • 28 ounces whole tomatoes with juice
  • 4 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (basil, oregano, rosemary, thyme, marjoram)
  • 1 bay leaf
  • ½ teaspoon salt more to taste
  •  ¼ teaspoon black pepper

Plant Based Sauce Bolognese

  • Substitute ground beef and/or pork weight for grand tempeh and/or tofu

Note: Measurements are created in grams to achieve the best outcome. 

Preparation Instructions

Homemade Pasta

  • In a food processor mixing bowl, add the warm water, salt, and half of the Semolina flour, mix at slow speed for about 20 seconds
  • Add the rest of the flour slowly until all mix and smooth
  • It may be necessary to add more semolina flour or water until smooth consistency is achieved
  • Place the pasta in a countertop and continue mixing by hand until smooth
  • Set aside and cut in any shape you like, or use a special pasta dies available for the majority of food processor
  • Cook pasta for 3 to 5 minutes or until al dente.
  • Drain, reserving 1½ cups of pasta water (to be used in sause to create a thinner consistency, if desired)

Sauce Bolognese 

  • In a large Dutch oven, or heavy pot cook onion in oil over medium heat until softened, about 3-4 minutes
  • Add garlic, carrot, and celery, and cook until softened, about 5 minutes
  • Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat
  • Add the wine and simmer uncovered until evaporated, about 10 minutes
  • Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon.
  • Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste