SwissAm Bolognese: A Rich & Hearty Pasta Classic

SwissAm Bolognese: A Rich & Hearty Pasta Classic

There are few dishes more comforting than a hearty Bolognese, and with the flavor of SwissAm Seasonings Broil & Sauté, this recipe becomes a true weeknight essential. Slow-simmered ground beef, sweet onions, carrots, red wine, and Italian tomatoes all come together in a beautifully rich sauce — elevated effortlessly with our heritage chef-created seasoning blend.

This is the kind of dish that fills the kitchen with warmth and brings everyone to the table without calling. It’s simple, deeply satisfying, and full of the bold, balanced flavors SwissAm is known for.

Ingredients

Serves 4–6

  • 1 lb ground beef
  • 2 tbsp olive oil (or butter)
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp SwissAm Broil & Sauté Seasoning
  • 1/2 cup red wine
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes (14 oz)
  • 1/2 cup beef stock or water
  • 1 tsp Worcestershire sauce
  • 400g (14 oz) penne pasta

• • Fresh parsley, chopped

Optional:

Instructions

  1. Build your flavor base
    Warm the oil in a large pan over medium heat. Add the onions and carrots and cook for 5–7 minutes until soft, sweet, and fragrant. This forms the foundation of a rich, comforting Bolognese.

  2. Brown the beef
    Add the ground beef and break it up as it browns. Once it starts to caramelize, season generously with SwissAm Broil & Sauté. The herbs and savory notes open beautifully in the heat, instantly deepening the sauce.

  3. Deglaze with red wine
    Pour in the red wine and let it bubble for 2–3 minutes. This lifts all the caramelised bits from the bottom of the pan and adds a deep, hearty richness that makes the sauce unforgettable.

  4. Add tomatoes and simmer
    Stir in the garlic, tomato paste, chopped tomatoes, Worcestershire sauce, and stock. Mix well, bring to a gentle simmer, then reduce the heat.

  5. Let the magic happen
    Simmer uncovered for 25–35 minutes, stirring occasionally. The sauce thickens, the wine softens into the tomatoes, and the flavors meld into a beautifully rich, velvety Bolognese.

  6. Cook the pasta
    Boil the penne until al dente, then toss it directly into the sauce. Add a splash of pasta water if needed.

  7. Finish strong
    Scatter over fresh parsley. For a bold finishing touch, add a light dusting of SwissAm Pepper Mélange for a peppery lift.

Why SwissAm Makes It Better

Our Broil & Sauté blend brings instant depth and restaurant-level balance to classic dishes like this. Instead of measuring a long list of spices, one chef-crafted blend does it all — giving your Bolognese a warm, savory richness that never fails.

 

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