Description
This easy Bolognese pasta delivers the rich, savory flavor of a slow-simmered sauce in just over 30 minutes, making it perfect for a busy weeknight. A classic soffritto of onion, carrots, and celery builds a deep, aromatic base for the hearty meat sauce. The final dish is a comforting and satisfying meal that clings perfectly to every noodle, sure to become a family favorite.
Ingredients
- 1 lb spaghetti or tagliatelle
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 lb lean ground beef
- 2 tbsp tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup whole milk
- 1 tsp dried oregano
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until it is browned all over, about 5-7 minutes. Drain off any excess grease.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to toast and deepen in color. This step builds a richer, more complex flavor.
- Pour in the crushed tomatoes, milk, dried oregano, salt, and pepper. Stir everything together until well combined.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 15-20 minutes to allow the flavors to meld. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Add the drained pasta directly to the skillet with the Bolognese sauce. Toss well to coat every noodle evenly. Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil or parsley.
Notes
- For a richer sauce, deglaze the pan with a splash of red or white wine after browning the meat. Let it cook for a minute to evaporate the alcohol before adding the tomatoes.
- You can easily substitute the ground beef with ground pork, veal, turkey, or a combination.
- The sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
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