Classic Bolognese and Pasta
A Hearty Italian Comfort Dish
There’s nothing quite as comforting as a rich, slow-simmered Bolognese paired with thick, ribboned pasta. This classic Italian meat sauce is packed with deep flavors, making it the perfect dish for a cozy family dinner or a special weekend meal. Best of all, it tastes even better the next day, so don’t hesitate to make a big batch!
Kitchen Tools Needed:
note: my favorite products *
Cutting board – For chopping onions, carrots, celery, and mincing garlic.
Sharp chef’s knife – To finely chop and prep vegetables.
* Large heavy-bottomed pot or Dutch oven – For cooking the Bolognese sauce.
Wooden spoon or spatula – For stirring and breaking up the meat while cooking.
Measuring cups and spoons – For measuring liquids, seasonings, and cheese.
* Can opener – To open the tomatoes.
Colander – To drain the pasta after cooking.
* Large pot – For boiling the pasta.
Ladle – For serving the sauce.
Grater – For freshly grating Parmesan cheese.
Optional:
Microplane or zester – If you prefer finely grated garlic.
Tongs – For tossing pasta with the sauce.
Ingredients:
For the Bolognese Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 lb ground beef
1/2 lb ground pork
1/2 cup dry red wine
1/2 cup heavy whipping cream
1 (28-oz) can San Marzano tomatoes
1/2 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
Sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for serving
For the Pasta:
1 lb of thick-ribboned pasta (tagliatelle, pappardelle, or fettuccine)
Salt for boiling water
Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute until fragrant.
2. Brown the Meat:
Add the ground beef and pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain excess fat if necessary.
3. Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes, allowing the wine to reduce slightly.
4. Add the Dairy:
Stir in the heavy whipping cream and let it simmer gently for 3-5 minutes until mostly absorbed.
5. Incorporate Tomatoes and Broth:
Stir in the crushed tomatoes, tomato paste, broth, oregano, and bay leaves. Season with salt and black pepper to taste.
6. Simmer Low and Slow:
Reduce the heat to low, cover partially, and let the sauce simmer for 2-3 hours, stirring occasionally. Add more broth if the sauce becomes too thick.
7. Cook the Pasta:
About 15 minutes before the sauce is ready, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
8. Finish the Sauce:
Remove the bay leaves from the sauce. Stir in grated Parmesan and adjust seasoning with salt and pepper. Toss the pasta with the sauce, adding reserved pasta water as needed for your desired consistency.
9. Serve & Enjoy:
Garnish with extra Parmesan cheese and fresh basil or parsley if desired. Serve hot and enjoy!
Bek Tip:
For an authentic touch, prepare the sauce a day ahead—it tastes even better after the flavors meld overnight!
Enjoy! 😘
— Bek
