Spinach Pasta with Bolognese Sauce
Fresh green spinach pasta meets a rich, slow-cooked meat ragù in this colorful and comforting Italian-inspired dinner.
There is something especially comforting about a bowl of fresh pasta and slow-cooked meat sauce. This recipe combines Pasta by Val’s vividly green Spinach Pasta with Pasta by Val’s Bolognese Sauce, creating a meal that looks impressive but comes together in approximately 20 minutes. Val’s Spinach Pasta is made with a semolina-and-00-flour blend, fresh whole eggs, sea salt, and locally sourced organic spinach. The spinach is folded directly into the dough, giving the pasta its garden-green color without artificial colors or additives. Each 12-ounce package serves approximately two to four people and fresh pasta cooks in 2–3 minutes; dry pasta cooks in 9–11 minutes. Val’s Bolognese is slow-cooked for hours with ground beef and pork, finely diced onion, carrot and celery, San Marzano tomatoes, white wine, fresh herbs, and sea salt. One jar feeds approximately four people and arrives fully prepared — just warm it gently and toss with the pasta. The result is a satisfying, family-friendly dinner with the flavor of a meal that has been cooking all afternoon—without requiring you to spend the afternoon making it.
Ingredients
Use Val’s Slow-Cooked Bolognese
This recipe features Pasta by Val’s Bolognese Sauce — slow-cooked for hours with ground beef and pork, San Marzano tomatoes, white wine, fresh herbs, and aromatic vegetables. The sauce is fully prepared and ready to heat and serve — no cooking required!
Shop Bolognese Sauce →For the Pasta
- 1 package Pasta by Val Fresh or Dry Spinach Pasta, 12 ounces
- 1 jar Pasta by Val Bolognese Sauce
- ½ cup reserved pasta cooking water, as needed
- ⅓ cup freshly grated Parmigiano-Reggiano
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh Italian parsley or basil
- Freshly ground black pepper, to taste
- Kosher salt for the pasta water
Optional Garnishes
- Additional Parmigiano-Reggiano
- Fresh basil leaves
- Chopped Italian parsley
- Red pepper flakes
- Parmesan shavings
- Extra-virgin olive oil
- Freshly cracked black pepper
- A spoonful of ricotta
- Fresh thyme leaves
Pasta Cook Times — Fresh vs Dry
This recipe works with Val’s fresh Spinach Pasta or dry Spinach Pasta. Times are different, so check which you have before you start:
- Fresh Spinach Pasta: 2–3 minutes in well-salted boiling water. Have sauce and toppings ready before the pasta goes in.
- Dry Spinach Pasta: 9–11 minutes, stirring occasionally. Taste a strand before draining.
Always reserve pasta water before draining. Do not rinse the pasta. Shop fresh pasta · Shop dry pasta
How to Make Spinach Pasta with Bolognese Sauce
Bring the Pasta Water to a Gentle Boil
Fill a large pot with water and season it generously with salt.
Bring the water to a gentle boil rather than an aggressive rolling boil. Fresh pasta is more delicate than dried pasta and should be handled gently while cooking.
While the water heats, begin warming the Bolognese.
Warm Val’s Bolognese Sauce
Open your jar of Pasta by Val Bolognese Sauce and pour it into a large, wide skillet or saucepan.
Place it over low to medium-low heat.
Warm the sauce gently for approximately 8 to 10 minutes, stirring occasionally, until it is heated throughout.
Do not boil the sauce aggressively. Slow, gentle heat helps preserve its rich texture and prevents the bottom from scorching. Val’s Bolognese has already been slow-cooked to perfection — you’re simply reheating it!
When the sauce is hot, reduce the heat to low.
Loosen the Sauce if Necessary
If the Bolognese appears particularly thick, add one or two tablespoons of hot water.
Stir until the sauce reaches a consistency that will coat the pasta easily.
Do not add too much liquid at this stage. You will have another opportunity to adjust the consistency with reserved pasta water after the noodles are cooked.
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add Val’s Spinach Pasta and cook until al dente. Fresh pasta: approximately 2–3 minutes. Dry pasta: approximately 9–11 minutes, stirring occasionally. Taste a strand before draining. Reserve pasta water as directed in the next steps and do not rinse the pasta.
Before draining, reserve approximately ½ cup of pasta cooking water.
Drain the pasta gently. Do not rinse it.
Combine the Pasta and Bolognese
Transfer the drained pasta directly to the skillet containing the warm Bolognese.
Using tongs or a large spoon, gently toss the pasta and sauce together over low heat.
Add reserved pasta water one tablespoon at a time until the sauce loosens and coats the noodles evenly.
The goal is to coat the pasta without completely hiding its vibrant green color.
Add the Parmesan
Sprinkle approximately ¼ cup of grated Parmigiano-Reggiano over the pasta.
Toss gently until the cheese melts into the sauce.
Taste the pasta before adding salt. The Bolognese and Parmesan already contain seasoning, so additional salt may not be necessary.
Add freshly ground black pepper to taste.
Finish and Serve
Divide the pasta among three or four shallow bowls.
Finish each serving with additional grated Parmigiano-Reggiano, chopped parsley or basil, freshly cracked black pepper, and a light drizzle of extra-virgin olive oil.
Serve immediately while the pasta and sauce are hot.
Val’s Tips for Perfect Spinach Pasta
- Prepare Everything Before Cooking the Pasta — Fresh pasta cooks in 2–3 minutes; dry pasta needs 9–11 minutes. Warm the sauce, grate the cheese, prepare the herbs, and set the table before placing the pasta in the water.
- Warm the Bolognese Slowly — The sauce has already been slow-cooked to develop its flavor. Reheat it gently rather than bringing it to a hard boil.
- Do Not Overcook the Fresh Pasta — Fresh pasta can quickly go from al dente to overly soft. Begin checking it after approximately two minutes.
- Reserve the Pasta Water — A small amount of starchy pasta water helps loosen the Bolognese and encourages it to cling to every noodle.
- Transfer the Pasta Directly to the Sauce — Do not let the drained pasta sit in the colander. Move it directly into the warm Bolognese while it is still hot.
- Do Not Rinse the Pasta — Rinsing removes the surface starch that helps the sauce adhere to the noodles.
- Use a Wide Skillet — A wide skillet gives you enough room to toss the pasta without breaking or crushing the fresh noodles.
- Add Parmesan Gradually — Add some Parmesan while tossing and save the rest for garnishing. This distributes the cheese throughout the dish instead of concentrating it only on top.
- Let the Green Pasta Show — Use enough Bolognese to coat the pasta generously, but avoid burying it completely. The contrast between the green pasta, red sauce, and white Parmesan is one of the dish’s most appealing features.
Why This Combination Works
Fresh Spinach Pasta — Spinach gives the pasta a mild, earthy character and a naturally vivid green appearance. Because the flavor is gentle, it complements a hearty meat sauce without competing with it. Val’s version uses locally sourced organic spinach folded directly into the pasta dough.
Rich Bolognese Sauce — The combination of beef, pork, vegetables, tomatoes, wine, and herbs creates a deeply savory sauce with layers of flavor. Val’s Bolognese is slowly cooked until it reaches a rich, velvety texture.
Parmigiano-Reggiano — Parmesan adds saltiness and a nutty finish, helping connect the mild spinach pasta with the robust meat sauce.
Fresh Herbs — Parsley adds freshness, while basil contributes a sweet herbal aroma. Either one helps brighten the finished dish.
Extra-Virgin Olive Oil — A small drizzle at the end adds richness and gives the pasta an attractive sheen.
Recipe Variations
Creamy Bolognese
Stir two to three tablespoons of heavy cream into the warm Bolognese before adding the pasta. The cream softens the tomato flavor and creates a slightly richer, rosé-colored sauce.
With Ricotta
Add a spoonful of whole-milk ricotta to each serving. The cool, creamy ricotta provides a gentle contrast to the warm, savory Bolognese.
Spicy Version
Add ¼ to ½ teaspoon crushed red pepper flakes while warming the sauce. Garnish the finished pasta with additional pepper flakes for guests who prefer more heat.
With Mushrooms
Sauté 8 ounces of sliced cremini or baby bella mushrooms in olive oil until golden brown. Fold the mushrooms into the Bolognese before adding the pasta.
With Fresh Mozzarella
Top each bowl with torn pieces of fresh mozzarella or burrata. Allow the cheese to soften slightly over the hot pasta before serving.
Baked Version
Use short Spinach Pasta. Cook for only about two minutes, toss with Bolognese, and transfer to a baking dish. Top with mozzarella and Parmesan. Bake at 375°F for 15-20 minutes.
Extra-Vegetable
Add sautéed zucchini, mushrooms, spinach, roasted red peppers, or finely chopped kale to the sauce. This is an easy way to add additional vegetables.
With Peas
Add 1 cup of thawed frozen peas to the sauce during the final few minutes of reheating. The peas provide sweetness and reinforce the green color of the spinach pasta.
What to Serve with Spinach Pasta Bolognese
This is a hearty main course, so the best accompaniments are simple and fresh. Serve it with:
Storage and Reheating
Refrigerating Leftovers: Transfer leftover pasta and sauce to an airtight container and refrigerate promptly. For the best texture, enjoy the assembled pasta within two to three days. Val’s Bolognese Sauce can be refrigerated for up to five days when stored properly.
Reheating on the Stovetop: Place the pasta in a skillet or saucepan over low heat. Add one or two tablespoons of water to loosen the sauce. Cover and warm gently, stirring or tossing occasionally, until heated throughout. Finish with fresh Parmesan and herbs.
Reheating in the Microwave: Place the pasta in a microwave-safe bowl. Add a tablespoon of water and cover the bowl loosely. Heat in short intervals, stirring between each interval, until warmed through.
Freezing: The assembled dish can be frozen, although the texture of the fresh pasta may soften slightly after thawing. For best results, freeze the sauce and uncooked pasta separately. Val recommends transferring the sauce to a freezer-safe container and freezing it for up to three months.
Frequently Asked Questions
Fresh Pasta and Slow-Cooked Sauce—Dinner Is Ready
Bring home Pasta by Val’s fresh Spinach Pasta and handcrafted Bolognese for a comforting meal that tastes as though it took hours to prepare.
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