• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound conchiglie (medium pasta shells)
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1 pound ground sirloin beef (85%)
  • 1 28 or 35 ounce can peeled Italian plum tomatoes
  • 10 ounces fresh or green peas, defrosted (optional)
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • Grated Parmigiano-Reggiano

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat, sauté the onion in the olive oil until golden. Add the meat, salt and pepper, and cook for a few minutes until the meat is no longer pink, breaking it apart with a fork or spoon
  3. Lightly puree the tomatoes in a blender or food processor. Add to the skillet with the meat. Add salt and pepper and cook on low heat for about 30 minutes, or until reduced, stirring occasionally. Towards the end, add the peas and cook for an additional minute or two.
  4. Meanwhile, add the pasta to the boiling water. Cook until al dente (2 minutes less than the package recommends), drain and add to the pan containing the meat sauce. Mix thoroughly.
  5. Serve immediately with a sprinkle of Parmigiano.


This is a simple version of a Bolognese sauce. For the full recipe click here