Description
A classic, hearty Simple Bolognese sauce made with ground beef, fresh vegetables, and herbs, simmered to perfection and served over tender pasta. This recipe highlights rich flavors with a fresh touch of basil and parsley, finished with Pecorino Romano cheese for an authentic Italian experience.
Ingredients
Aromatics and Vegetables
- Extra-virgin olive oil – 2 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
Meat and Sauce
- 1 lb ground chuck beef
- 1 ½ cups cherry tomatoes, crushed
- ¼ cup flat-leaf Italian parsley, chopped
- ¼ cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
Pasta and Cheese
- 12 oz pasta (such as pappardelle)
- ½ cup Pecorino Romano cheese, freshly grated
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot, continuing to sauté for another 5 minutes until tender.
- Cook the Beef: Increase the heat to high, add the ground chuck beef, and cook until it is no longer pink, breaking up any large pieces with a spoon. This should take about 10 minutes.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped parsley, and basil. Reduce the heat to medium-low, allowing the sauce to simmer uncovered for 30 minutes. Stir occasionally and season with salt and freshly ground black pepper to taste.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions (about 8-10 minutes). Drain well.
- Combine & Serve: Toss the cooked pasta with the Bolognese sauce to coat evenly. Plate and top each serving with freshly grated Pecorino Romano cheese. Serve immediately.
Notes
- For a richer flavor, use ground chuck beef with some fat content (around 80/20).
- Fresh herbs enhance the taste; however, dried herbs can be used if fresh are unavailable (reduce quantity by half).
- Simmering the sauce slowly enhances the depth of flavor and tenderizes the meat.
- You can substitute pappardelle with other broad pasta types like fettuccine or tagliatelle.
- Leftover sauce pairs well with baked dishes or as a filling for lasagna.
