Pasta Bolognese Recipe
This easy Pasta Bolognese recipe features a hearty ground beef sauce served over long pasta. The sauce is simple to make in one pot!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery sticks small diced
- 2 carrot sticks peeled and small diced
- 2 garlic cloves minced
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon nutmeg
- 16 ounces Tagliatelle pasta or any pasta of choice
- Chopped parsley for serving
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, celery, carrots and garlic, and sauté for a few minutes until the vegetables soften.
- Add the beef and season with salt and pepper. Break up the ground beef and cook until it's browned and crumbled. stirring occasionally.
- Add the milk and allow it to simmer until it has mostly evaporated, stirring occasionally, in order to help tenderize the beef, about 10 minutes.
- Add the crushed tomatoes, tomato paste, bay leaf, oregano and nutmeg. Mix to combine, bring mixture to a boil and then simmer on low uncovered for at least 30 minutes, but preferably 1-2 hours. Simmering for longer will enhance the flavor. Remove from heat and discard the bay leaf.
- When ready to serve, bring a large pot of salted water to a boil. Cook the pasta and add to individual bowls. Spoon the Bolognese sauce over it. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Video
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. You can reheat on the stovetop over medium-low heat with a splash of water or milk, or warm up the pasta in the microwave.
Freezing Instructions: It’s best to freeze the sauce without the pasta; the Bolognese sauce will last up to 3 months in the freezer. Thaw it in the refrigerator before reheating and adding pasta.
Make Ahead Tips: You can make the Bolognese sauce up to 3 days in advance, and then cook the pasta when you're ready.
Original Recipe
1 tablespoon olive oil1 pound lean ground beef
½ teaspoon salt
½ teaspoon black pepper
1 onion diced
2 garlic cloves minced
1 teaspoon oregano
1 teaspoon basil
½ teaspoon crushed red pepper
2 15-ounce cans crushed tomatoes
2 tablespoons tomato paste
16 ounces Spaghetti or penne pasta for serving
Fresh basil for serving
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions; drain. Reserve 1/2 cup pasta water
Heat the olive oil in a large deep saute pan. Add the beef and season with salt and pepper. Brown the beef and break it into smaller pieces with the back of a wooden spoon until cooked through.
Add onions and garlic; and season with oregano, basil and crushed red pepper. Saute for about 5 minutes until they soften. Add crushed tomatoes and tomato paste and pasta water. Mix to combine, bring mixture to a boil and then simmer on low covered for 30 minutes.
Toss the pasta with the bolognese sauce and top with fresh basil, if desired.
Nutrition
Calories: 369kcal | Carbohydrates: 46g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 251mg | Potassium: 488mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2706IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
