30-Minute Bolognese

30-Minute Bolognese
Servings: 6 Prep 10 mins Cook 30 mins


  • 1 medium onion, roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 8 ounces sweet Italian sausage, casings removed
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1 cup dry red wine
  • 1 14 1/2 ounce can crushed tomatoes
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound long fusilli or papardelle
  • Ricotta (optional)
  • Fresh parsley, chopped (optional)

Make It

1. Add onion, celery, carrot and garlic to a food processor. Pulse several times until vegetables are in very small pieces. Heat oil in a large saute pan over medium-high heat. Add sausage, beef and veal. Cook 8 minutes, stirring occasionally and breaking up meat. Add vegetables; cook 5 minutes. Pour in wine. Bring to a simmer and cook 2 minutes, scraping bottom of pan to release any brown bits. Stir in tomatoes and bay leaf. Reduce heat to medium-low and simmer 15 minutes. Remove bay leaf. Stir in salt and pepper.

2. Meanwhile, bring a pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and stir into Bolognese sauce.

3. If desired, garnish each serving with a large dollop of ricotta and chopped parsley.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 575, Fat, total (g): 17, chol. (mg): 68, sat. fat (g): 6, carb. (g): 67, fiber (g): 5, pro. (g): 30, sodium (mg): 504, Percent Daily Values are based on a 2,000 calorie diet.