Orecchiette Bolognese Recipe

Name: Orecchiette Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 cup White Onion, Finely Minced; 1 cup Carrots, Finely Minced; 1 cup Celery, Finely Minced; 1 Tablespoon Fresh Garlic, Finely Minced; 1/2 teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference); 1 pound Ground Beef; 1/2 pounds Ground Veal; 1 Tablespoon Fresh Thyme Leaves; 2 whole Bay Leaves; 2 Tablespoons Tomato Paste; 1 cup Milk Or Cream; 1 cup Dry Red Wine; 1 can (28 Oz. Size) Crushed Tomatoes; Kosher Salt And Black Pepper To Taste; 1 pound Orecchiette Pasta, Cooked Al Dente; Grated Parmesan Cheese; Fresh Italian Parsley, Chopped

Servings: persons

3 Tablespoons Olive Oil
1 cup White Onion, Finely Minced
1 cup Carrots, Finely Minced
1 cup Celery, Finely Minced
1 Tablespoon Fresh Garlic, Finely Minced
1/2 teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference)
1 pound Ground Beef
1/2 pounds Ground Veal
1 Tablespoon Fresh Thyme Leaves
2 whole Bay Leaves
2 Tablespoons Tomato Paste
1 cup Milk Or Cream
1 cup Dry Red Wine
1 can (28 Oz. Size) Crushed Tomatoes
Kosher Salt And Black Pepper To Taste
1 pound Orecchiette Pasta, Cooked Al Dente
Grated Parmesan Cheese
Fresh Italian Parsley, Chopped

1
Heat olive oil in a large heavy pot.
2
Add onions, carrots, celery, and garlic.
3
Saute until softened but not browned.
4
Add chili flakes and saute for an additional minute.
5
Add beef, veal, and 1/2 teaspoon of kosher salt.
6
Use a wooden spoon to crumble the meat and break into small pieces.
7
Once the meat is no longer pink, add thyme and bay leaves.
8
Add tomato paste and cook for an additional 2-3 minutes.
9
Add the milk and bring to a simmer.
10
Continue simmering until all the milk has evaporated and only clear juices remain, about 10 minutes.
11
Add the wine and bring to a simmer.
12
Continue simmering until all the wine has evaporated, about 10 minutes.
13
Add tomatoes with their juices and bring to a boil, then place the heat at the lowest setting.
14
Continue on this very low simmer for 2 2 1/2 hours, stirring every 20 minutes until you get a rich, thick meaty sauce.
15
Check for seasonings and add kosher salt and pepper accordingly.
16
Toss the cooked orecchiette in the bolognese sauce and serve topped with parmesan cheese.
17
Garnish with Italian parsley and enjoy!

1100

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 cup White Onion, Finely Minced, 1 cup Carrots, Finely Minced, 1 cup Celery, Finely Minced, and more.

Yes, Orecchiette Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions