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.
Ingredients
Base:
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½ cup extra-virgin olive oil
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2 medium onions, coarsely chopped
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4 garlic cloves, chopped
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2 celery stalks, coarsely chopped
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2 large carrots, coarsely chopped
Protein & Sauce:
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2 lbs ground chuck (80/20), or half pork/half beef
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4 (14 oz) cans cherry tomatoes, crushed
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½ cup chopped flat-leaf parsley
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16 fresh basil leaves, chopped
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1 tsp dried oregano
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½ tsp crushed red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
Finishing Touches:
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½ cup freshly grated Pecorino Romano (or Parmigiano-Reggiano)
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2 lbs pasta (mezzi rigatoni, pappardelle, or favorite shape)
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Extra basil leaves for garnish
Instructions
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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.
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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).
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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.
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Simmer: Bring to a simmer, then reduce heat to low. Cook uncovered 30–40 minutes, stirring occasionally, until thickened and rich.
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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.
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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.
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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
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Too acidic? Add a teaspoon of sugar or a grated carrot.
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Too watery? Simmer uncovered longer or mash a few carrot pieces to thicken.
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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