Bolognese with Homemade Noodles

Bolognese with Homemade Noodles

Greg Johnson 0

"One of my earliest memories of my grandma was her homemade noodles. Now, as a chef and father, I combine my memories into this simple dish I make with my daughters and create future memories for them."

Ingredients 50 m {{adjustedServings}} servings 657 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Mix the bread flour and flax seed meal together on a clean surface or in a bowl. Make a well in the center for the flour mixture, then crack the eggs into the center. Mix the eggs with your fingers. Gradually incorporate the flour from the sides of the well until dough is firm. Knead dough until smooth, about 5 minutes. Remove excess flour, allow the dough to rest for 1 minute.
  2. Roll out the dough with a pasta machine or with a rolling pin until very thin. Sprinkle the sheets with a little flour, roll up each sheet of pasta, then slice them into strips. Toss with flour and set aside until ready to cook.
  3. Heat a large skillet over high heat. Stir in the beef, onion, garlic, and carrots. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the oregano, garlic powder, bay leaf, salt, and black pepper. Add the tomatoes and water. Bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. Pour all but 2 cups of the sauce in an airtight container and freeze for future use.
  4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook until the pasta floats to the top, 4 to 5 minutes; drain.
  5. Stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat. Stir noodles into sauce, and toss until pasta is well-coated. Serve in large bowls with more Parmesan cheese.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the sauce. The actual amount of the sauce consumed will vary.
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Reviews 20

  1. 22 Ratings

Tami Baity

This was so very very yummy! I had never made my own pasta before tonight. Something I always wanted to try. My mother in law gave me a pasta sheeter a while back and I finally found time to use it! It was so fun to make. I did find that the dough needed some moisture, so I added just enough 1/2and1/2 for richness to bring the dough together. Let it rest for a few minutes and it was smooth sailing from there on in! It cooked up quickly and beautifully. I love the flax meal in it too! It gave it extra texture as well as the added nutrition benefits. It looked beautiful in the dough too! The bolognese sauce was delicious. I had an over abundance of open red wine, so I subbed that for the water. I added a bit of ground sweet Italian sausage as well. Just personal preference. The recipe as is would be just as yummy. I just can't seem to leave well enough alone. I always have to put my own spin on things. I will be coming back to this dish again and again. So simple, yet great for guests as well. Thank you so much for sharing!

Irish Pixie

ok, I'll try this tonight, but without the flax seed meal. I haven't access to that, so I wonder if that's needed for the noodles. I suppose I'll find out. This recipe does look easy.


Very good and easy to make and the taste is delicious. Thanks for the recipe.