Beef Bolognese Pasta
A delightful and hearty Beef Bolognese Pasta recipe that is perfect for family dinners.
Equipment
- Large Skillet For cooking the sauce.
- Large pot For boiling the pasta.
Ingredients
Main Ingredients
- 0.25 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 pound ground chuck beef
- 28 ounces crushed cherry tomatoes
- 0.25 cup flat-leaf Italian parsley, chopped
- 8 leaves fresh basil, chopped
- 1 pinch Salt and freshly ground black pepper
- 0.25 cup Pecorino Romano cheese, freshly grated
- 1 pound pasta (mezzi rigatoni or pappardelle)
Instructions
- In a large skillet, heat the olive oil over medium heat until it's almost smoking.
- Add the chopped onion and garlic, sautéing until the onions are very soft, about 8 minutes.
- Stir in the chopped celery and carrot, cooking for an additional 5 minutes.
- Increase the heat to high and add the ground beef. Sauté, breaking up any large lumps, until the meat is no longer pink, about 10 minutes.
- Pour in the crushed tomatoes, parsley, and basil. Reduce the heat to medium-low and let the sauce simmer until it thickens, about 30 minutes.
- While the sauce is simmering, bring a large pot of water to a boil over high heat. Add a generous amount of kosher salt.
- Add the pasta to the boiling water and cook for 2 minutes less than the package instructions, about 8 to 9 minutes.
- Using tongs, transfer the cooked pasta directly from the water to the sauce, tossing to combine.
- Serve the pasta drizzled with additional olive oil and sprinkled with more Pecorino Romano cheese if desired.
Notes
For a richer flavor, let the sauce simmer a bit longer. Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.