pasta bolognese
Pasta Bolognese is a classic Italian dish featuring a rich and hearty meat sauce served over pasta. This comforting meal is perfect for family gatherings or a cozy dinner at home.
Equipment
- 1 large pot
- 1 large skillet or saucepan
- 1 measuring spoons and cups
- 1 colander
- 4 serving plates
Ingredients
- 400 g spaghetti or tagliatelle pasta
- 300 g ground beef
- 100 g ground pork
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 400 g canned tomatoes (crushed or diced)
- 2 tablespoons tomato paste
- 100 ml red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- olive oil
- grated Parmesan cheese (for serving)
- fresh basil leaves (for garnish)
Instructions
- Boil a large pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set pasta aside.
- While the pasta is cooking, heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the chopped onion, carrot, and celery to the skillet. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef and ground pork to the skillet. Cook until browned, breaking the meat apart with a wooden spoon, about 8-10 minutes.
- Pour in the red wine (if using) and allow it to simmer for 2-3 minutes to reduce.
- Add the canned tomatoes, tomato paste, oregano, basil, salt, and pepper. Mix well and reduce heat to low. Let simmer for 30 minutes, stirring occasionally. If the sauce appears too thick, add some reserved pasta water.
- Combine the cooked pasta with the Bolognese sauce in the skillet, tossing until well coated. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Serve hot on plates, topped with grated Parmesan cheese and fresh basil leaves for garnish.
Notes
You can substitute beef and pork with turkey or chicken for a leaner version.
For a vegetarian option, substitute the meat with lentils or mushrooms.
The sauce can be made ahead of time and stored in the fridge for up to three days or frozen for up to three months.