Bolognese with Homemade Noodles

Bolognese with Homemade Noodles


"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."


50 m servings 657 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Your rating



  1. 22 Ratings


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...

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.

This is a pretty good pasta sauce, but it doesn't have even a nodding acquaintance with Bolognese sauce. It's biting into what you thought was an apple and it turns out to be a pear; good, but a...

Lacked flavour.

add a pork chop for extra flavor and 1 TBSP beef boullion to kick up a notch!!! This sauce ws delicios and easy to make and only improves with time and cook for several hours, adding water as ne...

Excellent receipe. Thanks for sharing! One of my family's favorites on the weekends.

I did not make the noodles. I bought hand made noodles from the store. I followed the sauce recipe but added a little more garlic powder (about 1/2 tablespoon more) and it came out perfect.

I have never made Bolognese Sauce before. I made it last night and we really loved it. I usually do not make changes to a new recipe, but I did add 1 tsp. of Basil and 1 tsp. of fennel seed. My ...