Description
This classic Italian Pasta Bolognese features a rich, savory meat sauce simmered with aromatic vegetables, tomatoes, and herbs, served over your favorite pasta. A comforting and satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb ground beef
- 1/2 cup dry red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
Pasta
- 12 oz pasta (tagliatelle or spaghetti)
- Grated Parmesan cheese, for serving
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are softened and translucent, about 5-7 minutes.
- Cook the beef: Add ground beef to the skillet and cook until browned, breaking it up with a spoon to ensure it is evenly cooked.
- Deglaze with wine: If using red wine, pour it into the skillet and simmer until it has mostly evaporated, enhancing the flavor of the sauce.
- Add tomatoes and seasonings: Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season the mixture with salt and pepper to taste.
- Simmer the sauce: Reduce heat to low and let the sauce simmer uncovered for 45 minutes to 1 hour, stirring occasionally to meld the flavors and thicken the sauce.
- Cook pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Serve: Plate the cooked pasta and ladle the Bolognese sauce over it. Finish by sprinkling grated Parmesan cheese on top for added richness.
Notes
- For a deeper flavor, allow the sauce to simmer longer if possible, up to 1 hour and 15 minutes.
- Using red wine is optional but adds complexity to the sauce.
- Tagliatelle or spaghetti are traditional pasta choices that complement the thick meat sauce well.
- For a leaner option, use ground turkey or chicken instead of beef.
- Leftover Bolognese sauce can be refrigerated for up to 3 days or frozen for up to 3 months.