Bolognese Pasta

Makes 4 servings. 20 minute cook time (or 6 hours in slow-cooker).

Goes great with garlic bread.


  • 1 onion, chopped

  • 1 carrot, peeled and grated

  • 2 cloves garlic, finely chopped

  • ¼ cup (60 ml) olive oil

  • ½ lb (225 g) lean ground pork

  • 5 ½ fl oz (156 ml) tomato paste (1 can)

  • ¼ tsp (1 ml) crushed red pepper flakes

  • 1 pinch nutmeg

  • ¼ cup (60 ml) 35% cream

  • ½ cup (125 ml) Parmigiano-Reggiano cheese, grated


  1. In a skillet or saucepan, gently cook the vegetables in the oil for about 5 minutes or until tender. Add the meat and brown over high heat, stirring until well browned and crumbled. Season with salt and pepper.

  2. Add the tomato paste, red pepper flakes, and nutmeg. Stir to combine. Continue cooking, stirring frequently, for about 3 minutes.

  3. Add the cream and cheese. Heat through while stirring. Add water (ideally any reserved pasta water), as needed if the sauce is too thick. Add salt & pepper to taste.

  4. Add your favourite pasta and toss to combine

This recipe is adapted from Ricardo Cuisine's Bolognese Sauce (The Best) recipe.