Bobby Flay Pasta Bolognese Recipe

Ever wondered how to make a pasta sauce that is creamy, rich, and meaty? If so, don’t miss out on Bobby Flay’s pasta bolognese recipe. It is thick, creamy, and full of flavors. Check out the entire recipe to learn more. 

Bolognese sauce can be tricky to make, but these tips make it easy. Start by cooking bacon, pork, and chuck in the pan. Then, add onions, garlic, tomatoes, tomato sauce, and rich spices. Simmer the sauce until it thickens. Serve the sauce over pasta and enjoy. 

Bobby Flay’s pasta Bolognese sauce recipe is a classic Italian sauce made with ground meat, tomatoes, and red wine. To emulsify the flavors, simmer the sauce for a few hours. Best of all, you can use this sauce on pasta, pizza, or even as a dip. 

This pasta Bolognese takes time, but it’s super easy. Simmer to perfection and serve this thick, tangy, rich sauce over your pasta. Follow the recipe instructions below and also get nutritional information. 

Expert Tips That I Recommend

• Cook bacon in a cold sauté pan over medium heat. It helps to release the fat evenly and gives you crisp bacon without burning it.
• Cook the chuck and pork in batches if needed. Do not overcrowd the pan, as it causes steaming instead of browning.
• Remove excess fat, but keep a small amount in the pan to sauté vegetables.
• Always toast the tomato sauce until it darkens slightly. This intensifies the sauce’s flavor.

Recipe Variation for Different Diets 

• Gluten-Free Version: Use gluten-free noodles instead of regular noodles. 
• Keto Version: You can use shirataki noodles instead of spaghetti noodles

Storing And Reheating This Recipe 

Storing

• Allow the bolognese to cool completely. Then place the pasta and sauce in separate airtight containers and refrigerate. Consume within 3-4 days. Keep the temperature at 4°C or below. 

Reheating 

• Oven: First, preheat the oven to 175 degrees C. Then add the bolognese and pasta to an oven-safe dish and cover it lightly with foil. Now heat for 15 minutes. Don’t leave it uncovered for too long.
• Stovetop: Add the bolognese and some broth to a skillet. Then gently warm for 5-8 minutes. Keep stirring in between; toss with heated noodles.

What To Serve With This Recipe

The Bobby Flay Pasta Bolognese is best when served with a simple side salad with olive oil and lemon, some roasted veggies like zucchini or bell peppers, or even garlic green beans if you’re keeping it keto. For a more filling side, add crusty garlic bread and a sip of virgin mojito. A crisp salad or sautéed veggies also works really well. Many sides can add flavor and crunch; choose your favorite and enjoy.

Printable Version  

Main CourseAmerican

Bobby Flay Pasta Bolognese Recipe

Ever wondered how to make a creamy, rich, meaty pasta sauce? If so, don't miss out on Bobby Flay's pasta bolognese recipe. It is thick, creamy, and full of flavor. Check out the entire recipe to learn more. 

Recipe by

Print Pin it Rate it

• Prep
• Cook2 hours hrs 20 minutes mins
• Extra
• Total2 hours hrs 20 minutes mins
• Serves2
• Calories2883kcal

Ingredients

1x2x3x

• 2 Cups All-Purpose Flour Plus More For Dusting
• 1 Packet Spaghetti (or any other pasta of your choice)
• 3 Large Eggs Plus 1 Yolk
• Meat:
• 2 Tablespoons Olive Oil
• 8 Ounces Bacon Diced
• 1½ Pounds Ground Chuck 80/20
• ½ Pound Ground Pork 80/20
• 1 Teaspoon Ground Dried Fennel
• ¼ Teaspoon Calabrian Chile Flakes
• Kosher Salt And Freshly Ground Black Pepper
• Quick Bolognese Sauce:
• 2 Tablespoons Olive Oil
• 1 Medium Stalk Celery Finely Diced
• 1 Small Bulb Fennel Finely Diced
• 1 Medium Red Onion Finely Diced
• ½ Medium Carrot Finely Diced
• 4 Cloves Garlic Smashed To A Paste Or Finely Grated
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Ground Dried Fennel
• 1 Cup Rosé Wine
• One 28-Ounce Can Plum Tomatoes
• 2 Cups Chicken Stock
• Kosher Salt And Freshly Ground Black Pepper
• ¼ Cup Chopped Fresh Flat-Leaf Parsley Leaves Plus More For Garnish
• 1 Tablespoon Finely Chopped Fresh Oregano
• Garlic Bread
• 1 Loaf Ciabatta Sliced Lengthwise
• 8 Tablespoons Unsalted Butter
• 2 Cloves Garlic Smashed To A Paste
• Kosher Salt And Freshly Ground Black Pepper
• ¼ Cup Crème Fraîche For Serving
• Freshly Grated Parmigiano-Reggiano For Serving

Equipment

• Dutch Oven
• Wooden Spoon
• Iron Skillet Pan

Method

For the Pasta Dough

• Combine the flour, eggs, and egg yolk in a food processor. Pulse until a dough forms. Transfer the dough to a lightly floured work surface and knead gently until smooth, about 1 minute. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Divide the dough into 4 pieces. Flatten one piece with your hands and shape it into a rectangle about ½ inch thick. Lightly dust with flour and pass it through the widest setting of a pasta machine. If the dough becomes misshapen, reshape it into a rectangle.
• Fold the dough into thirds, like a letter, and flatten it again to about ½ inch thick if necessary. Pass it through the widest setting once more, positioning the folded seam perpendicular to the rollers. Repeat the folding and rolling process 10 to 12 times, lightly dusting with flour whenever the dough becomes sticky.
• Without folding the dough, pass it through the next setting. Continue reducing the roller spacing with each pass until the pasta is approximately 1/16 inch thick and 3 inches wide. Lightly dust both sides with flour as needed.
• Place the rolled-out dough on the counter and repeat the process with the remaining pieces. Cut each pasta sheet into 11-inch lengths, then cut into fettuccine. Alternatively, use fresh or dried store-bought fettuccine.

For the Meat

• Heat the oil in a large sauté pan over medium heat. Add the bacon and cook slowly until the fat has rendered and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
• Increase the heat to high. Add the ground chuck and pork to the pan, then season with fennel, chile flakes, salt, and pepper. Cook, stirring occasionally, until the meat is golden brown, about 10 minutes. Drain any excess fat from the pan.

Bobby Flay Pasta Bolognese Recipe

• Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the celery, fennel, onion, and carrot. Cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute. Stir in the tomato paste and ground fennel and cook for another minute.
• Pour in the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock. Cook until the tomatoes begin to soften, approximately 10 minutes.
• Coarsely crush the tomatoes using a potato masher or wooden spoon. Season with salt and pepper. Bring the sauce to a boil, then continue cooking until it thickens slightly, about 15 minutes.
• Add the cooked bacon, chuck, and pork. Continue cooking until the sauce becomes thick, about 15 minutes more. Stir in the parsley and oregano and adjust the seasoning with salt and pepper.

For the Garlic Bread

• Preheat the broiler.
• Place the ciabatta cut-side up on a baking sheet. Broil until lightly golden brown.
• In a small bowl, combine the butter, garlic, salt, and pepper. Spread the garlic butter generously over the toasted bread.
• Return the bread to the broiler and cook until bubbly and golden brown, about 2 minutes. Remove from the oven, let cool for a few minutes, and slice.

To Serve

• Bring a large pot of salted water to a boil. Cook the fresh pasta until al dente, about 4 minutes. If using dried pasta, cook according to the package instructions.
• Reserve 1 cup of the pasta water, then drain the pasta.
• Transfer about 2 cups of the Bolognese sauce to a large sauté pan and heat over high heat. Add the cooked pasta, crème fraîche, a little of the reserved pasta water, and several handfuls of Parmigiano-Reggiano.
• Toss everything together until the pasta is well coated and the sauce reaches the desired consistency. Garnish with parsley and serve immediately with the garlic bread.
• Reserve any remaining Bolognese sauce for another use.

Recipe notes

Nutrition

per serving

• 2883kcalCalories
• 138gCarbs
• 120gProtein
• 205gFat
• 9gFibre
• 8gSugar
• 3565mgSodium

Made this recipe?

Leave a star rating and a comment below. It helps other cooks, and we read every one.

Rate & review Save to Pinterest

FAQs About Bobby Flay Pasta Bolognese

More Recipes That You Can Try

Grilled Bobby Flay Hanger Steak Recipe 

Bobby Flay Salisbury Steak Recipe 

Bobby Flay Roast Turkey Recipe

 Bobby Flay Pulled Pork Recipe 

Conclusion 

If you want to add something flavourful to your menu, then try Bobby Flay Pasta Bolognese. It is an amalgamation of flavors and textures that consists of tender chicken and pork with crispy bacon, aromatic vegetables, tomatoes, herbs, and a flavorful wine-infused sauce. So, if you ever feel confused about evening snacks, try out this delicious pasta.