Description
This classic Italian Pasta Bolognese recipe combines a rich and hearty meat sauce simmered with aromatic vegetables and herbs, served over perfectly cooked pasta. Ideal for a comforting family meal, the sauce is slow-simmered to develop deep flavors and topped with grated Parmesan cheese for a traditional finish.
Ingredients
Scale
Sauce Ingredients
- 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 & Garnish
- 12 oz pasta (tagliatelle or spaghetti)
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes, stirring occasionally to prevent burning.
- Brown the Meat: Add ground beef to the skillet and cook until browned all over, breaking it up with a spoon to create fine crumbles and ensure even cooking.
- Deglaze with Wine: If using, pour in the dry red wine. Allow the wine to simmer and mostly evaporate, which helps concentrate the flavors and remove raw alcohol taste.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season the sauce with salt and pepper according to your taste preferences.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer uncovered for 45 minutes to 1 hour. Stir occasionally to prevent sticking and to help flavors meld together.
- Cook the Pasta: While the sauce simmers, cook your choice of pasta (tagliatelle or spaghetti) in boiling salted water according to package instructions until al dente. Drain well and set aside.
- Serve: Plate the cooked pasta and ladle the rich Bolognese sauce over the top. Finish with a generous sprinkle of grated Parmesan cheese for an authentic Italian touch.
Notes
- Using dry red wine is optional but adds depth of flavor; you can omit it if preferred.
- Simmering the sauce uncovered helps thicken it and intensify flavors.
- Feel free to swap ground beef with ground turkey or pork for variations.
- Tagliatelle is a traditional pairing but spaghetti works wonderfully as well.
- Leftover sauce lasts up to 3 days refrigerated or freezes well for up to 3 months.
