Description
This Simple Bolognese recipe features a rich and flavorful meat sauce simmered with fresh herbs and vegetables, served over tender pasta. Perfect for a comforting meal that comes together with basic ingredients and straightforward cooking steps.
Ingredients
Scale
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 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
For Serving
- ½ cup Pecorino Romano cheese, freshly grated
- 12 oz pasta (such as pappardelle)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot. Continue to sauté the mixture for an additional 5 minutes until the vegetables soften.
- Cook the Beef: Increase the heat to high and add the ground chuck beef to the skillet. Cook, breaking up any large pieces with a spoon, until the beef is no longer pink, approximately 10 minutes.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped parsley, and basil. Reduce 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 is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta well.
- Combine & Serve: Toss the cooked pasta with the warm Bolognese sauce until well coated. Serve immediately topped with freshly grated Pecorino Romano cheese for a delightful finish.
Notes
- For a richer flavor, you can add a splash of red wine when cooking the beef.
- Use fresh herbs whenever possible to enhance the aroma and taste.
- Choose pasta shapes that hold sauce well, such as pappardelle, fettuccine, or tagliatelle.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust seasoning to your taste by adding more salt or pepper as needed during the simmering stage.
