Sunday Dinner Delight: Homemade Pasta with Bolognese Sauce

There’s something truly special about Sunday dinners in our family. It’s the one day where we all gather around the table, share stories, and enjoy a meal made with love. One of our favorite Sunday dinner traditions is homemade pasta with Bolognese sauce—a recipe that I hope to passes down through generations straight from Lola's kitchen.

The combination of freshly made pasta and rich, slow-simmered Bolognese sauce brings comfort to every bite. It’s more than just a meal; it’s a way of bringing the family together. Often we use store bought boxed pasta but when time allows, I love to make my own. Making pasta from scratch may seem intimidating, but with a little practice, it’s easier than you think—and so rewarding.

Making Homemade Pasta

Homemade pasta adds an extra touch of care and flavor. Here’s how we make it:

Ingredients:

•  2 cups pasta flour

• 3 large eggs

•  A pinch of salt

• 1 tablespoon olive oil

Steps:

1.  On a clean surface, create a mound of flour with a well in the center. Crack the eggs into the well, add the olive oil and salt.

2.   Using a fork, gently whisk the eggs, gradually incorporating the flour.

3.   Once it forms a shaggy dough, begin kneading with your hands until it’s smooth and elastic (about 8-10 minutes).

4.   Let the dough rest for 30 minutes, then roll it out and cut into your desired pasta shape. We love fettuccine for Bolognese.

The Rich Bolognese Sauce

This sauce is the heart of the dish, with deep flavors that develop from slow cooking. Every family has their own take on it, but this is our go-to recipe.

Ingredients:

•  1 lb each ground beef and Italian sausage

•  1 large onion, finely chopped

•  2 carrots, finely chopped

•  2 celery stalks, finely chopped

•  3 garlic cloves, minced

•  1 cup whole milk

•  1 cup red wine (optional)

•  4 cups beef bone broth or stock

•  1 tube or 1 small can tomato sauce

•  Salt and pepper to taste (I use about a tablespoon of kosher salt and a good teaspoon of crushed black pepper)

•  2 bay leaves

Steps:

1. In a large pot, sauté the onion, carrots, and celery in olive oil until softened (about 8 minutes). Add the garlic and cook until fragrant.

2. Add the ground beef and sausage, breaking it up as it browns.

3. Stir in the tomato paste, and wine and beef stock. Let it simmer for at least 10 minutes or until reduced. Season with salt and pepper as needed and add bay leaves.

4. Lower the heat and let the sauce simmer for 1-2 hours, stirring occasionally. The longer, the better!

5. Stir in the cup of milk and simmer at least 30 more minutes, then serve over the fresh pasta, topped with basil and Parmesan.

Sometimes I... add the parmesan rind in and allow it to simmer with the sauce, add dried Italian seasoning, add a handful of basil, a little dash of crushed red pepper is tasty. I use the recipe as a base and add whatever sparks joy at the moment!

The richness of the sauce, the softness of the pasta, and the memories made in the kitchen together—this dish holds a special place in our hearts. Each time I make it, I’m reminded of the Sundays spent around the dinner table with my family.

I hope this dish becomes as much of a staple in your home as it is in ours. What’s your favorite Sunday dinner tradition?

Feel free to adjust or add any personal touches!