Jun 09 2026
Restaurants›Moxies Orleans Restaurant›Bolognese Recipe

Bolognese Recipe

Inspired by Moxies Orleans Restaurant
Time1h 20m
Serves4

Make Bolognese Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat and Vegetables

Liquids and Canned Goods

Herbs and Spices

Pasta

Garnish

Method

Preparation

  1. 1

    Prepare the Vegetables

    Finely chop the onion, carrot, celery, and mince the garlic. Set aside.

Cooking the Sauce

  1. 2

    Sauté the Vegetables

    In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

  2. 3

    Add Garlic

    Stir in the minced garlic and sauté for an additional minute until fragrant.

  3. 4

    Cook the Meat

    Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

  4. 5

    Incorporate Tomato Paste

    Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly.

  5. 6

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

  6. 7

    Add Tomatoes and Broth

    Add the chopped canned tomatoes and beef broth to the pot. Stir well.

  7. 8

    Season the Sauce

    Add bay leaves, dried oregano, dried basil, salt, and black pepper. Stir to combine.

  8. 9

    Simmer the Sauce

    Reduce the heat to low and let the sauce simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor.

Cooking the Pasta

  1. 10

    Cook the Spaghetti

    While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Serving

  1. 11

    Combine and Serve

    Once the sauce has thickened and the flavors have melded, remove bay leaves. Toss the cooked spaghetti with the sauce until well coated. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

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