Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pasta with Mock Bolognese Ragù

Servings: 4

If you’ve got homemade marinara sauce in the fridge, you can pull together this hearty dinner in the time it takes to cook the pasta.


  • 3 Tbs. unsalted butter
  • 1 cup finely chopped onion
  • 2 finely chopped cloves garlic
  • 1/4 cup very finely chopped carrot
  • 1/4 cup very finely chopped celery
  • 1 lb. ground beef
  • 3/4 cup red wine
  • 3 cups Marinara Sauce 
  • 1/2 cup cream or milk
  • 1 lb. cooked pasta
  • Parmigiano Reggiano, for serving


  • In a large sauté pan melt the butter over medium heat. Add the onion, garlic, carrots, and celery; cook until softened, about 5 minutes. Increase the heat to medium high, add the ground beef, and cook until browned, breaking up the meat with a spoon, 4 to 5 minutes. Pour in the red wine and boil until reduced to 1 Tbs., 3 to 5 minutes. Add the marinara and cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 minutes. Toss with warm cooked pasta. Serve with freshly grated Parmigiano.


Rate or Review

Reviews (2 reviews)

  • Taylor50 | 09/10/2021

    Love it. Son loves it. I salt the meat when it’s browning and it tastes better.

  • lenaz | 11/26/2014

    Great recipe - tested dozens of times. Quick, flavorful, loved by everyone who tried it. Make sure to use good beef and wine. Thank you, Fine Cooking, for best recipes:-)

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.