Description
This classic Italian Pasta Bolognese recipe features a rich, slow-simmered meat sauce made with ground beef, vegetables, and a blend of herbs, served over perfectly cooked tagliatelle or spaghetti. An easy-to-follow recipe that results in a hearty and flavorful meal perfect for comforting family dinners.
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 and 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 finely chopped onion, minced garlic, diced carrot, and diced celery. Cook the mixture until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Brown the Beef: Add the ground beef to the skillet and cook until browned throughout, breaking it up into smaller pieces with a spoon to ensure even cooking.
- Deglaze with Wine: Pour in the dry red wine, if using, and allow it to simmer until it has mostly evaporated, which enhances the sauce’s depth of flavor.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season the mixture 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 blend the flavors thoroughly.
- Cook the Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain the pasta well and set it aside.
- Serve: Spoon the rich Bolognese sauce over the cooked pasta. Finish the dish by sprinkling grated Parmesan cheese on top for added flavor and creaminess.
Notes
- For a deeper flavor, allow the sauce to simmer longer if time permits.
- Using red wine is optional, but it adds a lovely complexity to the sauce.
- Tagliatelle is the traditional pasta choice for Bolognese, but spaghetti works well too.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end of cooking to taste.
