Orecchiette Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender orecchiette pasta coated in a rich, slow-cooked Bolognese sauce made from ground beef and veal with tomato, cream, and red wine. A comforting, deeply flavored Italian classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 1 cup white onion (finely minced)
- 1 cup carrots (finely minced)
- 1 cup celery (finely minced)
- 3 cloves garlic (finely minced)
- 1/2 teaspoon red pepper flakes
- 1 pound ground beef
- 1/2 pound ground veal
- 1 tablespoon minced fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup heavy cream (or whole milk)
- 1 cup dry red wine (like merlot, chianti or malbec)
- 1 (28 ounce) can crushed tomatoes
- kosher salt
- freshly ground black pepper
- 16 ounces orecchiette pasta (cooked al dente)
- parmesan cheese (freshly grated, for serving)
- parsley (minced)
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 752mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1035mg
- Calcium
- 180mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.