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a bowl of pasta bolognese topped off with parmesan cheese and basil

Pantry Recipes: Pasta Bolognese

This delicious Pasta Bolognese is one of my all time favorite pantry recipes that I can easily make by using ingredients from my cupboard and fridge. It is a crowd pleaser that never dissapoints.
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 623kcal


  • 2 tablespoons vegetable oil
  • 1 large or 2 small onion, chopped
  • 1- pound ground beef 85% 15%
  • 1 28 ounces can of diced tomatoes
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 sprig of thyme tied in a bundle
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red wine optional
  • 1 cup chicken stock
  • 1/2 cup fresh basil roughly chopped
  • 1 cup Parmesan cheese shredded
  • 1 pound (16 oz.) dried spaghetti or linguini


  • Heat oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 5-7 minutes.
  • Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently until it is browned, 7-8 minutes.
  • Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
  • Add the garlic, oregano, thyme, bay leaf, salt, pepper, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
  • Reduce the heat to medium-low, put the lid on, and let it cook for 20-25 minutes, making sure to stir occasionally.
  • Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package.
  • Once the spaghetti is ready, drain it in a colander.
  • Discard the thyme bundle and the bay leaf from the Bolognese sauce.
  • Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
  • Stir in the fresh basil and top it off with grated Parmesan cheese.
  • Serve.


  • You can make the sauce a day in advance. Simply cook the pasta on the next day and top it off with the sauce, cheese, and garnishes.
  • You can freeze the sauce in an airtight container.


Calories: 623kcal | Carbohydrates: 62g | Protein: 30g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 810mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg