By The foodoodle kitchen · Published September 20, 2026
Weeknight Bolognese
A beef and pork ragù that takes forty minutes rather than four hours, served over tagliatelle.
Serves 4 · Prep 10 min · Cook 30 min · 40 min total · Medium
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Ingredients
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- 1 tbsp olive oil, for cooking
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 400 g ground beef
- 200 g ground pork
- 2 cloves garlic, minced
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 200 ml red wine
- 400 g tagliatelle
- 100 g grated Parmesan (optional) (optional)
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Method
- Heat olive oil in a large pan over medium heat. 5 min
- Add chopped onion, carrot, and celery; sauté for 5 min until softened. 5 min
- Stir in ground beef and pork; cook until browned, about 5 min. 5 min
- Add minced garlic and cook for 1 min until fragrant. 1 min
- Stir in canned tomatoes, tomato paste, and red wine. 1 min
- Bring to a simmer, then reduce heat and cook for 15 min, stirring occasionally. 15 min
- Meanwhile, cook tagliatelle according to package instructions; drain. 7 min
- Serve the sauce over tagliatelle. Top with grated Parmesan, if desired. 0 min
