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Weeknight Pasta Bolognese

Weeknight Pasta Bolognese

A yummy bowl of comfort food easy enough for a weeknight! 
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 728kcal


  • 1/4 cup extra virgin olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 stalk celery minced
  • 1 carrot peeled and minced
  • 1 pound ground chuck
  • 28 ounce crushed tomatoes canned
  • 1/4 cup flat leaf parsley chopped
  • 8 basil leaves chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup Pecorino Romano cheese freshly grated
  • 1/2 pound dried pasta


  • Over medium heat, heat the oil in a medium skillet.  When almost smoking, add the onion and garlic and sauté for about 8 minutes. 
  • Add the celery and carrot and sauté for about 5 more minutes. 
  • Increase the heat to high and add the ground chuck.  Brown the meat, breaking up large clumps for about 10 minutes or until meat is no longer pink. 
  • Add the tomatoes, parsley, basil, 1/2 teaspoon each of salt and pepper.  Reduce the heat to medium-low and simmer for about 30 minutes. 
  • While sauce is simmering, cook pasta according to directions.  Drain. 
  • Add pasta to sauce and stir in the Pecorino Romano cheese and adjust salt and pepper to taste. 


This recipe uses 1/2 pound of pasta for 4 people, which is a more calorie friendly serving size.  For more generous servings use a pound of pasta. 


Calories: 728kcal | Carbohydrates: 62g | Protein: 32g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 729mg | Potassium: 1149mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3405IU | Vitamin C: 27mg | Calcium: 190mg | Iron: 6mg