Description
This Simple Bolognese recipe is a classic Italian meat sauce made with ground beef, fresh vegetables, herbs, and cherry tomatoes. Simmered to develop rich flavors, it pairs perfectly with pappardelle or your favorite pasta. A hearty, satisfying dish ready in under an hour.
Ingredients
Vegetables and Aromatics
- 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
Other
- Extra-virgin olive oil (for sautéing)
- ½ cup Pecorino Romano cheese, freshly grated
- 12 oz pasta (such as pappardelle)
Instructions
- Sauté the Aromatics: Heat extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking gently until they become soft and fragrant, approximately 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot. Continue sautéing the mixture for another 5 minutes until the vegetables soften.
- Cook the Beef: Increase the heat to high. Add the ground chuck beef to the skillet and cook, stirring and breaking up any large pieces, until the meat is no longer pink, about 10 minutes.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped parsley, and basil. Lower the heat to medium-low and allow the sauce to simmer gently for 30 minutes, stirring occasionally. 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, following package instructions. Drain the pasta well.
- Combine & Serve: Toss the drained pasta with the Bolognese sauce until well coated. Serve immediately, topped with freshly grated Pecorino Romano cheese.
Notes
- For a richer sauce, you can add a splash of red wine before simmering.
- Use freshly grated cheese for the best flavor and texture.
- Leftover sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to substitute ground beef with ground turkey or a beef-pork mix for variation.
- Ensure the pasta is well drained before mixing to avoid a watered-down sauce.
