Pasta Bolognese
Pasta Bolognese is a high-protein pasta recipe ready in 1 h 45 min. It makes 8 servings, each 850 kcal with 36 g protein. Intermediate level, 19 ingredients, and it keeps for work lunches.
Recipe by @sammymontgoms, adapted and measured by Cookpath.
- 1 h 45 min25 min hands-on
- Intermediatelevel
- 850kcal a serving
- 36 gprotein
What is Pasta Bolognese
A slow-simmered beef and pork sauce with finely chopped vegetables, tomatoes, red wine and fennel, finished with cream and butter and served over pasta.
- Pasta · Beef
- Knife basics
- Sautéing & stir-fry
- Sauces & dressings
- Work lunch
How to make Pasta Bolognese
Tips from the cook
- Too thin? Simmer it longer with the lid off.
- All beef works if you have no pork. No wine? Use extra beef stock and a splash of balsamic vinegar.
- Passata or a good jarred marinara can replace the crushed tomatoes.
- Wide, flat noodles like pappardelle or tagliatelle hold the thick sauce best.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Better the next day. Keeps 4 days in the fridge or 3 months in the freezer; reheat over medium-low with a splash of stock or water.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Pasta Bolognese substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Pork mince4 options
- Turkey or chicken mince 1:1 by weight
Leaner: add a little oil.
- Beef mince 1:1 by weight
- Plant-based mince 1:1; check label
May carry soy/gluten (inferred).
- Minced mushrooms + vegetarian bouillon (meatless stir-fry) to taste
Texture.
Celery stick2 options
- Fennel bulb, sliced 1:1 by volume
Slight aniseed taste.
- Carrot or parsnip 1:1 by volume
Sweeter.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Beef stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less meaty; vegetable stock typically includes celery.
Still contains celery.
- Mushroom broth (a handful of dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy rather than beefy.
- Miso in hot water (1-2 tsp white or yellow miso per 1 cup water) 1:1 by volume
Added late, do not boil hard; miso may also carry gluten (not confirmed).
Still contains soy.
Heavy cream2 options
- Oat cooking cream (GF-labelled) or soy cream 1:1
Does not whip.
Still contains soy.
- Coconut cream (top layer of can) 1:1
Coconut flavour.
Red wine1 option
- Beef stock + 1 tsp red wine vinegar per 100 ml 1:1 by volume
Less depth; stock may contain celery.
Still contains celery.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano contains egg lysozyme.
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt
No melt; less sharp.
Tagliatelle1 option
- Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente
Soups (goes soft fast) and long simmers.
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