Feastical

Your New Favorite Bolognese is Simmering on the Stove

Hey friends, Beau here from Feastical! Let’s talk about one of life’s greatest simple pleasures: walking into a house where a pot of Bolognese has been simmering on the stove for hours. That rich, meaty, herbaceous aroma just wraps around you like a welcome home hug. It’s the smell of weekends well spent, of laughter around the dinner table, and of food that feeds more than just your stomach—it feeds your soul.

Now, I know what you’re thinking. “Beau, a *real* Bolognese is an all-day affair!” And you’re not wrong. The traditional version is a masterpiece of patience. But here’s my little secret: you can capture all that deep, comforting flavor in under an hour. My Simple Bolognese with Cherry Tomatoes & Herbs is my weeknight warrior, my Sunday supper star, and my go-to when I need to deliver a serious dose of coziness without spending my entire day in the kitchen.

We’re taking a few smart shortcuts (hello, canned cherry tomatoes for a naturally sweeter, brighter sauce!) and focusing on building layers of flavor quickly. The result is a hearty, rustic, and incredibly satisfying sauce that clings to every groove of your favorite pasta. So, tie on your apron, grab your favorite wooden spoon, and let’s make a memory together. This is more than just a recipe; it’s an invitation to slow down and savor the moment.

The Sauce That Started It All

This Bolognese recipe always takes me back to my first tiny apartment kitchen. It was about the size of a postage stamp, with questionable linoleum and a stove that had exactly one reliable burner. I was broke, but I wanted to impress a few friends I’d invited over for a “fancy” dinner party. A traditional Bolognese was out of the question—I didn’t have the time, the budget for expensive cuts, or the patience.

So, I got creative. I grabbed the basics—ground chuck, some cans of cherry tomatoes I found on sale, and the sad-looking carrots and celery wilting in my fridge’s crisper drawer. I threw it all in my one good pot and let it bubble away while we played cards. The entire apartment filled with this incredible smell. When we finally sat down to eat, crammed around a wobbly card table, there was a moment of pure silence, followed by a chorus of “Wow.” It wasn’t fancy, but it was made with heart. It was the meal that made me realize that the best food isn’t about perfection; it’s about connection. And this sauce? It’s a master connector.

Gathering Your Flavor Makers

This is where the magic begins! I’ve broken down the “why” behind each ingredient so you can feel like a total kitchen pro. Don’t be afraid to make it your own!

• 1/2 cup extra-virgin olive oil: We use a generous amount to create a luxurious base for sautéing our veggies. It adds a fruity depth you just don’t get with other oils. Chef’s Insight: A good glug of quality olive oil at the end can also brighten everything up!
• 2 medium onions, coarsely chopped: The sweet, savory foundation of our flavor base (the soffritto). They melt down and become the soul of the sauce.
• 4 garlic cloves, peeled and chopped: A non-negotiable for me! It provides that pungent, aromatic kick that makes the entire kitchen smell incredible.
• 2 celery stalks, coarsely chopped: Adds a subtle, earthy bitterness that balances the sweetness of the carrots and onions.
• 2 large carrots, coarsely chopped: My secret weapon for a touch of natural sweetness! It cuts through the acidity of the tomatoes beautifully. Substitution Tip: No fresh carrots? A tablespoon of tomato paste stirred in with the veggies will add a similar deep, sweet richness.
• 2 pounds ground chuck beef (80/20 blend is ideal): Chuck has the perfect fat-to-meat ratio. That fat equals flavor, folks! It renders down and makes the sauce incredibly rich and satisfying. Substitution Tip: Feel free to use a mix of half pork and half beef for a more traditional flavor, or ground turkey for a lighter version.
• 4 (14 oz) cans cherry tomatoes, crushed: This is our star shortcut! Cherry tomatoes are naturally sweeter and less acidic than regular plum tomatoes, giving you a more complex, fruity sauce with zero effort. Chef’s Hack: I just squish them with my clean hands right in the can—it’s therapeutic!
• 1/2 cup chopped flat-leaf parsley & 16 fresh basil leaves, chopped: Fresh herbs are a game-changer. Parsley adds a bright, clean finish, while basil brings that classic, sweet Italian aroma. Substitution Tip: In a pinch, you can use 2 tablespoons of dried basil and 1/4 cup of dried parsley, but the flavor won’t be quite as vibrant.
• 1 teaspoon dried oregano: Dried oregano has a more concentrated, earthy flavor that holds up beautifully to long simmering.
• 1/2 teaspoon crushed red pepper flakes (optional): I always add these! They don’t make the sauce spicy, just give it a gentle, warm hum in the background.
• Salt and freshly ground black pepper, to taste: Your most important tools! Season in layers—a little when you cook the veggies, more when you add the meat and tomatoes.
• 1/2 cup freshly grated Pecorino Romano: This salty, sharp cheese is the perfect finisher. It melts into the sauce, adding a layer of umami and saltiness. Substitution Tip: Parmigiano-Reggiano is a great, slightly milder substitute.
• 2 pounds pasta (mezzi rigatoni, pappardelle, or your favorite): Choose a shape with nooks and crannies to hold the chunky sauce. Mezzi rigatoni is my top pick, but pappardelle offers a wonderfully elegant, “slurpable” experience.

Let’s Get Cooking: Building the Perfect Bolognese

Okay, team. This is where we turn simple ingredients into something spectacular. Read through these steps once before you start—it’s like having me right there in the kitchen with you, whispering chef hacks in your ear.

1. Build Your Flavor Foundation: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your onions, garlic, celery, and carrots. Now, here’s your first pro tip: don’t rush this! We’re not looking to brown them, just to soften them and make them fragrant. This should take a good 8-10 minutes. You’re building the base of your entire sauce, so give it the love it deserves. Stir often to prevent the garlic from burning.
2. Brown That Beef: Crank the heat up to medium-high and add the ground chuck. Use your wooden spoon to break it apart into small, bite-sized crumbles. We want a good, deep brown color on the meat, not just gray it. This browning (the Maillard reaction, for my science geeks) is where a ton of the deep, meaty flavor comes from. Let it sit for a minute or two before stirring to get a proper sear.
3. Bring in the Tomatoes and Herbs: Once the beef is beautifully browned, it’s time for the main event. Stir in your hand-crushed cherry tomatoes, the fresh basil, parsley, dried oregano, and those optional red pepper flakes. The pot will sizzle and sing! This is a good time to season generously with salt and pepper. Give everything a huge, joyful stir, making sure to scrape up any of those delicious browned bits from the bottom of the pot. That’s pure flavor gold.
4. The Simmer of Success: Bring the sauce to a lively simmer—you should see bubbles breaking the surface. Then, immediately reduce the heat to low. Let it cook uncovered for 30-40 minutes, stirring occasionally. This uncovered simmer is key! It allows the sauce to thicken and the flavors to concentrate and meld together into one harmonious, delicious symphony. You’ll know it’s ready when the oil starts to glisten on the surface and the sauce has thickened to a rich, spoon-coating consistency.
5. Cook Your Pasta Like a Pro: While the sauce is doing its thing, bring a large pot of water to a rolling boil. Salt it aggressively—it should taste like the sea! This is your one chance to season the pasta from the inside out. Cook your chosen pasta until it’s al dente, which means “to the tooth.” It should have a slight bite in the center. THIS IS CRUCIAL: Before you drain the pasta, scoop out about one cup of that starchy, salty pasta water. This liquid magic is our secret weapon for creating a silky, emulsified sauce that clings to every noodle. Drain the pasta, but do not rinse it.
6. The Grand Finale: The Toss: This is my favorite part. Add the drained pasta directly to the pot with your finished Bolognese sauce. Pour in about half of your reserved pasta water. Now, toss, toss, toss! Use tongs to lift and swirl the pasta through the sauce. The starch from the pasta water will help the sauce cling beautifully. If it looks a bit dry, add more pasta water a splash at a time until it’s perfectly saucy. Finish by tossing in most of your grated Pecorino Romano, letting it melt right into the sauce.

How to Serve This Masterpiece

Presentation matters, even for a rustic, family-style meal! I love serving this Bolognese family-style right out of the pot in the middle of the table—it feels so communal and inviting. Grab a big, beautiful, shallow bowl for your pasta. Use tongs or a pasta fork to create a lovely, high nest of sauced pasta. Drizzle a tiny bit of extra-virgin olive oil over the top for a gorgeous sheen.

Now, for the final flourish: a generous snowfall of the remaining Pecorino Romano cheese and a few fresh basil leaves torn right over the top. Serve it with a simple side salad with a sharp vinaigrette to cut through the richness, and don’t forget a basket of warm, crusty bread for mopping up every last bit of sauce from your plate. That’s the best part, and anyone who says otherwise is just wrong.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the base recipe, the world is your oyster! Or, you know, your pasta bowl. Here are a few of my favorite ways to mix it up.

• The “Tuscan Sun” Twist: Stir in 1/4 cup of rinsed capers and the zest of one lemon along with the fresh herbs. The briny, bright pop cuts through the richness in the most incredible way.
• Umami Bomb (Vegetarian-Friendly!): Replace the ground beef with one pound of sliced cremini mushrooms and one cup of cooked brown lentils. The mushrooms provide a meaty texture, and the lentils add a wonderful earthiness that stands up to the robust sauce.
• Spicy ‘Nduja Arrabbiata: For a fiery kick, add a tablespoon of ‘nduja (a spreadable spicy Italian sausage) when you brown the beef. It will melt into the sauce, infusing it with heat and a deep pork flavor.
• Dairy-Free & Still Delicious: Simply omit the Pecorino Romano cheese. The sauce is so flavorful on its own, you won’t miss it! Finish with a drizzle of your best olive oil instead.
• The “Half & Half” Lighter Version: Use one pound of ground beef and one pound of ground turkey or chicken. You still get that beefy flavor but with a leaner profile.

Beau’s Brain Dump & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen for years. I once accidentally doubled the red pepper flakes, and my friends and I spent the entire meal sweating and laughing, reaching for more bread and water. It was a delicious mistake! I’ve learned that the type of pot you use really matters—a heavy Dutch oven distributes heat evenly and prevents scorching, so you can let that sauce simmer away without worry. And don’t be afraid to let the sauce go a little longer if you have the time. An extra 15-20 minutes on the lowest heat setting only makes it better. Some of my best kitchen thinking happens while I’m just stirring a pot, watching the bubbles slowly pop on the surface. It’s my therapy.

Your Bolognese Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the ones I hear most often.

• Q: My sauce is a bit too acidic. What can I do?
  A: This can happen, especially with certain tomato brands. The trick is to balance it with a pinch of sweetness. Stir in a teaspoon of sugar or, even better, a grated carrot, and let it simmer for another 10 minutes. The natural sugars will work their magic.
• Q: Can I really make this ahead of time?
  A: Absolutely! In fact, I think it tastes even better the next day. Let the sauce cool completely, then store it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months. Reheat it gently on the stove, adding a splash of water or broth to loosen it up.
• Q: The sauce seems too watery. How do I thicken it?
  A: No panic! First, let it simmer uncovered for a bit longer—the excess liquid will evaporate. If you’re really in a rush, you can mash a few of the sauce’s carrot pieces against the side of the pot with your spoon; their natural starch will help thicken it instantly.
• Q: Is it okay to use a food processor for the veggies?
  A: You bet! Pulse the onions, celery, and carrots until they are finely chopped, but be careful not to puree them. You want some texture. This is a huge time-saver and creates a more traditional, fine-textured soffritto.

Simple Bolognese with Cherry Tomatoes & Herbs

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• Author: BeauCollier

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Description

Rich, hearty, and packed with flavor, this Bolognese comes together in under an hour—perfect for weeknights, Sunday suppers, or any time you want comfort in a bowl.

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Ingredients

Scale 1x2x3x

Base:

• ½ cup extra-virgin olive oil

• 2 medium onions, coarsely chopped

• 4 garlic cloves, chopped

• 2 celery stalks, coarsely chopped

• 2 large carrots, coarsely chopped

Protein & Sauce:

• 2 lbs ground chuck (80/20), or half pork/half beef

• 4 (14 oz) cans cherry tomatoes, crushed

• ½ cup chopped flat-leaf parsley

• 16 fresh basil leaves, chopped

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

Finishing Touches:

• ½ cup freshly grated Pecorino Romano (or Parmigiano-Reggiano)

• 2 lbs pasta (mezzi rigatoni, pappardelle, or favorite shape)

• Extra basil leaves for garnish

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Instructions

• Build the Flavor Base: Heat olive oil in a large Dutch oven over medium heat. Add onions, garlic, celery, and carrots. Sauté 8–10 minutes until softened and fragrant.

• Brown the Meat: Increase heat to medium-high, add ground chuck, and break into small pieces. Brown without stirring too much to develop deep flavor (Maillard reaction).

• Add Tomatoes & Herbs: Stir in crushed cherry tomatoes, basil, parsley, oregano, and optional red pepper flakes. Season with salt and pepper. Scrape up browned bits from the pot.

• Simmer: Bring to a simmer, then reduce heat to low. Cook uncovered 30–40 minutes, stirring occasionally, until thickened and rich.

• Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta al dente. Reserve 1 cup of pasta water, then drain.

• Combine Pasta & Sauce: Add pasta to the sauce along with half the reserved pasta water. Toss to coat, adding more water if needed for a silky sauce. Mix in most of the Pecorino Romano.

• Serve: Plate pasta with extra cheese and torn basil leaves. Drizzle a touch of olive oil if desired. Serve with a side salad and crusty bread.

Notes

• Too acidic? Add a teaspoon of sugar or a grated carrot.

• Too watery? Simmer uncovered longer or mash a few carrot pieces to thicken.

• Food processor? Pulse veggies for a fine texture without pureeing.

Nutrition

• Calories: 580 Cal Per Serving
• Fat: 26g
• Saturated Fat: 9g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 28g

Breaking It Down: The Good Stuff

I’m all about balance and enjoying real food. Here’s a general nutritional snapshot per serving (this is an estimate and can vary based on your specific ingredients and portion sizes). This is hearty, wholesome food that’s packed with protein to keep you full and satisfied. The carrots and tomatoes provide a great dose of Vitamin A and Lycopene, and using a whole-wheat pasta would bump up the fiber even more. Remember, it’s not about one meal, but about a lifestyle of cooking and savoring delicious, real food with the people you love.

Per Serving (approx.): Calories: 580 | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Carbohydrates: 55g | Fiber: 5g | Sugar: 9g | Sodium: 720mg

Final Thoughts from My Kitchen to Yours

Well, there you have it. My heart-on-a-plate, my simple Bolognese with a cherry tomato twist. I hope this recipe finds its way into your regular rotation and becomes a part of your own family’s story. The real magic of cooking isn’t just in the eating; it’s in