Bolognese with orecchiette

A rich, slow-simmered bolognese coats every curve of the tender orecchiette, catching morsels of beef and pork in each little ear of pasta. The deep tomato base, fragrant herbs and melt-in-your-mouth texture make this a comforting Italian classic perfect for cosy evenings.

By Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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This dish sits comfortably at a Nutri-Score C due to its balanced blend of vegetables, lean meats, and dairy. A moderate fat level comes from olive oil and butter, while the milk mellows acidity and rounds out the nutrition profile.

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Method

Stage 1: Make the base (20 minutes)

1. Blend the veg. Pop the onion, celery, carrot, and garlic into a blender until smooth. This gives your sauce a silky base without chunky bits.
2. Cook gently. Warm the olive oil in a large sauté pan over medium-low heat. Add your purée and cook for about 15–20 minutes until softened but not browned. Slow cooking brings out their sweetness.

Stage 2: Build the flavour (15 minutes)

3. Pour in the wine. Let it bubble away to reduce slightly – this lifts the flavour of the sauce beautifully.
4. Add the tomato purée, oregano, bay leaf, Parmesan rind, and tomatoes. Stir and simmer gently for 10 minutes so the mixture thickens and comes together.

Stage 3: Cook the meat (1½ hours, can be made ahead)

5. Stir in the mince. Break it up with your spoon so it browns evenly and absorbs the tomato base.
6. Pour in the milk. This softens the acidity of the tomatoes and keeps the meat tender.
7. Cover with a lid and simmer on a very low heat for about 1½ hours, stirring once or twice. You’ll know it’s ready when the sauce is rich and thick and the meat is wonderfully soft.

Stage 4: Finish and serve (15 minutes)

8. Cook the orecchiette. Boil in salted water following the packet instructions until al dente.
9. Combine and serve. Drain, add butter and fold through the sauce. Spoon into bowls and top with plenty of freshly grated Parmesan. Comfort in every bite.

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Suggested Wine Pairing

• Villa Antinori Chianti Classico – Medium-bodied with cherry and herbal notes that mirror the tomato and oregano in the sauce.
• Campo Viejo Rioja Tempranillo – Soft and fruity with hints of spice that pair well with the rich beef and pork mix.
• Lucarelli Primitivo – Full-bodied and velvety, its ripe plum flavours complement the slow-cooked bolognese perfectly.

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What can you serve with this

1. Garlic bread – Crunchy and buttery, ideal for mopping up every last drop of sauce.
2. Green salad – A simple rocket and Parmesan salad adds freshness to balance the rich sauce.
3. Roasted courgettes – Add a light vegetable side that won’t overpower the bolognese.

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FAQs for Bolognese with orecchiette

• Can I use spaghetti instead of orecchiette? Yes, but orecchiette’s shape holds the sauce better.
• How long will leftovers keep? Store in the fridge for up to 3 days or freeze for 2 months.
• Can I make this sauce in advance? Definitely. It tastes even better the next day.
• What’s the best way to reheat it? Gently on the hob with a splash of water or milk to loosen the sauce.
• Do I need to use both beef and pork? The mix gives more depth, but you can use just one type if preferred.
• Can it be made dairy-free? Yes, swap butter and milk for plant-based alternatives.

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Nutri-score Health Check

This recipe scores a Nutri-Score of C, automatically calculated from the listed ingredients and meant as a guide only.

Positive Factors

• Good vegetable content from onion, carrot, and celery.
• Contains lean beef and pork mince for protein.
• Moderate use of olive oil as a healthy fat.

Negative Factors

• Some saturated fat from butter and full-fat milk.
• Cheese adds sodium and fat, so use in moderation.