Pasta Bolognese is a popular and traditional Italian dish known for its combination of ground beef sauce and al dente pasta. This is a super easy-to-make dish that you can make for a hearty dinner or a lunch. All you need to do is cook the pasta and make a simple sauce with ground beef and tomatoes. Follow the recipe for Pasta Bolognese and make the best Italian pasta you’ve ever tasted. Top with grated Parmesan cheese and enjoy!
Prepare to transport your taste buds to Italy with this classic Pasta Bolognese recipe! It's a symphony of flavors that will leave you wanting more with every bite. Let the richness of the sauce and the al dente perfection of the pasta take you on a culinary journey to the heart of Bologna.
What is Bolognese?
Bolognese sauce is a classic Italian meat sauce that comes from the city of Bologna in the Emilia-Romagna region of northern Italy. It is one of the best-known and best-loved of all the dishes of the Italic kitchens.
Bolognese sauce has become a global favorite and can be found in Italian restaurants and homes around the world. Its versatility and bold flavor make it a popular sauce for pasta dishes, lasagna, filled pasta such as cannelloni or ravioli, and even as a topping for pizza.
The sauce has a rich and hearty taste that results from the slow cooking of a combination of ground meat (typically beef or a combination of beef and pork), onions, carrots, celery, tomatoes, and a variety of herbs and spices. The meat is usually browned in olive oil. It is then cooked with such vegetables as tomatoes, and broth or wine until it is thick and flavorful. The result is a sauce that is both comforting and deeply satisfying.
With layers of flavor from aromatic vegetables, meat, tomatoes, and herbs, Bolognese sauce has a complex and savory flavor. Traditionally, it is served with long, flat noodles like tagliatelle or fettuccine, but it can go well with other forms of noodles like rigatoni or spaghetti. Often served as an appetizer, it is topped with a generous grating of Parmesan cheese.
Ingredients You’ll Need For Pasta Bolognese
- Spaghettini pasta: Provides the base for the dish and serves as a vehicle for the savory Bolognese sauce.
- Ground pork and beef: These meats add richness and depth of flavor to the sauce. The result is a hearty and satisfying dish.
- Carrot, Onion, and Celery Root: This aromatic vegetable combination forms the sauce’s flavor base, adding sweetness and complexity.
- Garlic: Adds a robust, savory flavor to the sauce that enhances the overall flavor profile.
- Bay Leaf and Rosemary: These herbs add an earthy and aromatic note to the sauce that enhances the flavor profile of the dish.
- Basil: Brings a fresh and slightly sweet note to the sauce, balancing the richness of the meat and tomatoes.
- Red Wine: Helps tenderize the meat and balances the sweetness of the tomatoes, adding depth of flavor and acidity to the sauce.
- Pelati tomatoes: Add richness, acidity, and sweetness to the dish and provide the base for the sauce.
- Parmesan cheese: Adds a nutty, salty taste and creamy texture.
- Milk: Helps tenderize the meat and balances the acidity of the tomatoes.
- Butter: Adds richness and silkiness to the sauce and contributes to the overall velvety texture and mouth feel of the sauce.
How To Make Pasta Bolognese?
- First of all, dice the onion, celery, and carrots, and chop the garlic.
- Then, heat a frying pan, add olive oil for frying, and sauté onion for 3-4 minutes. Next, add celery and carrots, and cook for another 3-4 minutes.
- Add the ground beef and pork and fry until crumbly (about 10 minutes), then add the garlic.
- Place the ground beef in a casserole dish, add the wine, and let it evaporate for a minute. Then add the crushed until smooth pelati tomatoes. Add the bay leaf and rosemary,
- Cover and simmer over low heat for one hour.
- Add the milk and simmer for another 15 minutes, season with salt and pepper.
- Bring a saucepan of water to a boil, add salt, add the pasta (80 fluid ounces (2,5 l) of water and 0,7 ounces (20 g) of salt for 9 ounces (250 g) of pasta), and cook for 7-8 minutes (see time on the package).
- When the pasta is ready, add the ground beef and cook for 2-3 minutes, then add the Parmesan cheese (reserve 0,4-0,5 ounces (10-15 g) for serving). Then, add the butter.
- Serve the pasta on a plate, sprinkle with Parmesan, and garnish with basil. Enjoy!
Chef Recipe Tips:
- Instead of Parmesan, you can use Pecorino cheese, which gives the dish more flavor and taste.
- Use only dry red wine.
- You can chop some of the basil and add it to the dish to make it fresher and more intense.
What to Serve With Pasta Bolognese?
- Garlic Bread: A classic accompaniment to Pasta Bolognese is crusty garlic bread. It complements the rich tomato-based sauce with its buttery, garlicky flavor.
- Salad: A refreshing contrast to the hearty pasta dish is a fresh green salad with crisp lettuce, tomatoes, cucumbers, and your favorite dressing.
- Grilled Vegetables: A delicious and healthy side dish is grilled vegetables such as zucchini, eggplant, bell peppers, or asparagus. The smoky flavor of grilled vegetables is a great match for the robust flavors of a Bolognese sauce.
- Steamed vegetables: Steamed broccoli, green beans, or cauliflower are simple but delicious side dishes that can be served with bolognese for a balanced meal.
- Bruschetta: A tasty appetizer or side dish that complements the Italian flavors of Pasta Bolognese is toasted slices of baguette topped with diced tomatoes, garlic, basil, and olive oil.
How to Store and Reheat Pasta Bolognese?
It is a good idea to save the pasta for later. You can refrigerate any leftovers in an airtight container. You can then reheat the pasta on the stovetop over medium-low heat with a splash of water or milk, or you can heat the pasta in the microwave.
How long does Bolognese Pasta Last in the refrigerator?
Bolognese sauce will keep up to 3-4 days in the refrigerator when stored properly. To prevent contamination and maintain freshness, it is important to store it in an airtight container.
Can I Freeze Bolognese?
You can freeze bolognese sauce to keep it for a longer time. To freeze To make it: Allow the sauce to cool completely after cooking. Once the sauce has cooled, transfer it to a freezer-safe container or to a heavy-duty freezer bag. To prevent freezer burn, remove any excess air from the container or bag.
It’s a great idea to portion the sauce into smaller containers or bags before you freeze it, so you can defrost and use the amount you need later without having to thaw the whole batch.
Bolognese sauce will be kept in the freezer for up to 3 months.
Pasta Bolognese FAQs
What pasta do you need to use?
Italians traditionally eat Bolognese with tagliatelle, a flat ribbon pasta similar to fettuccine. I, recommend using Spaghettini pasta number “5” for this recipe.
What to do if the bolognese sauce gets too thick?
If you cook the sauce for two hours and find it thicker than you like, you can thin it with pasta cooking liquid, beef broth (not salted broth!), or water.
Can I make the sauce ahead of time?
Yes, the Bolognese sauce can be made up to 3 days ahead of time. Allow to cool to room temperature and store in the refrigerator in a covered container. Reheat on the stovetop over medium-low heat before serving.
What is the best wine to use with Bolognese?
A dry red wine is the ideal choice for a Bolognese sauce. Traditional choices include Italian varietals such as Chianti, Barolo, or Sangiovese. These wines not only enhance the sauce but also complement the finished dish when served with it. However, any quality dry red wine that you enjoy, such as Pinot Noir, Merlot, or Cabernet Sauvignon, can be used as well. Just be sure to avoid the use of cooking wine, as it contains salt and additives that can affect the flavor of your sauce.
Dice the onion, celery, and carrots, and chop the garlic.
Heat a frying pan, add olive oil for frying, sauté onion for 3-4 minutes, add celery and carrots, and cook for another 3-4 minutes.
Add the ground beef and pork and fry until crumbly (about 10 minutes), then add the garlic.
Place the ground beef in a casserole dish, add the wine, and let it evaporate for a minute, then add the pelati tomatoes, crushed until smooth. Add the bay leaf and rosemary.
Cover and simmer over low heat for one hour.
Add the milk and simmer for another 15 minutes, season with salt and pepper.
Bring a saucepan of water to a boil, add salt, add the pasta (80 fluid ounces (2,5 l) of water and 0,7 ounces (20 g) of salt for 9 ounces (250 g) of pasta), and cook for 7-8 minutes (see time on the package).
When the pasta is ready, add the ground beef and cook for 2-3 minutes, then add the Parmesan cheese (reserve 0,4-0,5 ounces (10-15 g) for serving). Add the butter.
Serve the pasta on a plate, sprinkle with Parmesan, and garnish with basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra depth of flavor, try simmering the Bolognese sauce for a longer time, allowing all the ingredients to meld together beautifully. Additionally, don't forget to taste and adjust the seasoning as needed throughout the cooking process to ensure a perfectly balanced sauce.
