Quick Bolognese

  • Level: Easy
  • Total: 51 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 16 min
  • Yield: 4 servings
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4 to 6 dried porcini mushrooms

6 tablespoons extra-virgin olive oil

1/2 cup chopped onions

1 tablespoon chopped garlic

1 teaspoon minced fresh rosemary

8 ounces (1 cup) ground veal

4 ounces (1/2 cup) ground pork

Salt (preferably gray sea salt) and freshly ground pepper

1/3 cup white wine

3/4 cup veal stock (or quality chicken stock)

1 tablespoon finely chopped fresh parsley

1/4 cup marinara sauce or tomato puree

2 tablespoons grated parmesan cheese, plus more for garnish


  1. Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
  2. Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
  3. Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
  4. Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

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