Classic Bolognese Sauce with Pasta
A rich, savory classic Italian dish, perfect for cozy dinners, featuring ground meat, tomatoes, and aromatic herbs, served over your choice of pasta.
Ingredients
For the Sauce
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion, finely chopped Adds sweetness to the sauce.
- 2 cloves garlic, minced For aromatic flavor.
- 1 medium carrot, finely diced Adds sweetness and color.
- 1 stalk celery, finely diced Adds depth of flavor.
- 1 pound ground beef Can substitute with ground turkey for a lighter option.
- 1 can (28 ounces) crushed tomatoes The base for the sauce.
- 1 tablespoon tomato paste Enhances tomato flavor.
- 1 cup beef broth For added depth.
- 1 teaspoon dried oregano Classic herb for seasoning.
- 1 teaspoon dried basil Classic herb for seasoning.
- Salt and pepper to taste For seasoning the sauce.
For the Pasta
- 1 pound pasta (spaghetti or tagliatelle preferred) The base for the dish.
- 1 cup freshly grated Parmesan cheese For serving.
Instructions
Preparation and Cooking
- In a large skillet or pot, heat olive oil over medium heat.
- Add the chopped onion, carrot, celery, and garlic. Sauté for about 5–7 minutes or until the vegetables are soft and fragrant.
- Add ground beef (or turkey) to the pan. Cook until browned, approximately 6–8 minutes. Drain excess fat if necessary.
- Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a gentle simmer.
- Reduce heat to low and let the sauce simmer for about 30–45 minutes, stirring occasionally.
- While the sauce simmers, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve some pasta water before draining.
- Toss the cooked pasta with the Bolognese sauce, adding a bit of reserved pasta water if necessary for a silky consistency.
- Plate the pasta and generously top with freshly grated Parmesan cheese. Garnish with basil if desired.
Notes
For variations, consider adding more vegetables like bell peppers or mushrooms. Fresh herbs can enhance flavor significantly. Store leftovers in airtight containers in the refrigerator for 3–4 days or freeze for up to 3 months.