Spaghetti Bolognese with fresh pasta

A twist on a classic comfort food.

Whether making this as a comforting treat or a meal for your family, you'll love all the flavours of the sauce and the deliciousness of the fresh pasta.

Bolognese Sauce


1 yellow onion, diced

2 carrots, peeled & diced

2 celery stalks, diced

3 cloves garlic, minced

4 Tablespoons extra-virgin olive oil

1 lb ground beef

Kosher salt & fresh cracked pepper

1 cup dry white wine

1/2 cup tomato paste

1/4 teaspoon ground cinnamon

Dash of ground nutmeg

2 cups low-sodium chicken broth (plus more for cooking)

1 cup whole milk


  1. Blend onion, carrot & celery in a food processor or blender, pulsing until very finely chopped. (If you don’t have a processor or blender just chop vegetables as finely as possible.) Transfer to a bowl.
  2. In a large pot over medium heat, add 2 tablespoons of oil.
  3. Once shimmering, add the ground beef and start to break up with spoon. The pot should be hot enough to sizzle.
  4. Season beef with 1 tsp salt and fresh cracked pepper.
  5. Continue breaking down beef as it browns, stirring occasionally to allow the meat to get brown in some areas but don't let it burn.
  6. Use a slotted spoon to transfer beef to a bowl once it’s broken down and mostly brown. Discard excess fat and wipe out pot.
  7. Place the pot back over medium heat and add 2 more tablespoons of oil.
  8. Add the vegetables and stir occasionally until soft and fragrant, about 5-7 minutes.
  9. Add garlic and cook, stirring for another 2 minutes.
  10. Add beef to pot and pour in white wine. Reduce heat to medium-low and cook, stirring occasionally, for abut 10 minutes or until the wine cooks off.
  11. Add tomato paste, bay leaf, ground cinnamon and dash of nutmeg.
  12. Continue to cook, stirring occasionally for about 5 minutes.
  13. Pour chicken stock and milk into pot and season with salt and pepper.
  14. Reduce heat to a low simmer and cook, uncovered for 3 hours, stirring from time to time. Be sure there are only small bubbles popping at the surface of the sauce, we are cooking very low and slow here to get the most flavor and tender meat. If the sauce seems to be too dry add a little more stock.
  15. Taste, season with salt if necessary! Enjoy!

Fresh Pasta Recipe


About 2 1/2 cups (625 ml) unbleached all-purpose flour


4 eggs

About 1 tablespoon (15 ml) olive oil


  1. Place the flour in a large mixing bowl or on clean countertop
  2. Make a well in the centre.
  3. Break the eggs into the well and add the oil.
  4. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour.
  5. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands.
  6. Do not use too much flour. A few tablespoons may be left over, or there may not be quite enough, depending on the humidity level and the size of the eggs.
  7. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
  8. Let stand in refrigerator for 30 minutes before rolling.
  9. If rolling the dough by hand, use a pasta rolling pin and roll it very thin. Cut your pasta to your desired thickness.
  10. If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.
  11. Bring a pot of salted water to a boil
  12. Add in fresh pasta and allow to cook for about 2 minutes before testing.
  13. Once pasta is al dente drain and add into your favourite sauce and serve.