Pantry Recipes: Pasta Bolognese
User Reviews
5
Pantry Recipes: Pasta Bolognese
Description
Pantry Recipes: Pasta Bolognese comes together using ground beef slowly cooked with onions, garlic, canned tomatoes, tomato paste, and a bouquet of herbs including oregano, thyme, and bay leaf. A splash of red wine and chicken stock adds depth and moistness. After simmering the sauce for 20-25 minutes, it’s combined with al dente spaghetti to absorb the flavors thoroughly. Fresh basil is added at the end to lend brightness, and Parmesan cheese adds a salty richness.
This dish balances tender meat with a thick, savory tomato base, creating a hearty and comforting meal. The sauce’s rich texture clings to the pasta strands, resulting in a filling and flavorful experience without complicated steps.
You can prepare the sauce a day ahead, allowing the flavors to develop further. Reheat the sauce before mixing with freshly boiled pasta for best texture. This flexibility makes it practical for weekday meal planning or batch cooking. Freeze leftover sauce to enjoy later without loss of taste or quality.
Ingredients
- 2 tablespoons vegetable oil
- 1 large or 2 small onion, chopped
- 1- pound ground beef 85% 15%
- 1 diced tomatoes 28 ounces can
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 thyme tied in a bundle, sprig
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine optional
- 1 cup chicken stock
- 1/2 cup basil roughly chopped, fresh
- 1 cup Parmesan Cheese shredded
- 1 pound spaghetti 16 oz., or linguini
Instructions
- Heat oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 5-7 minutes.
- Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently until it is browned, 7-8 minutes.
- Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
- Add the garlic, oregano, thyme, bay leaf, salt, pepper, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
- Reduce the heat to medium-low, put the lid on, and let it cook for 20-25 minutes, making sure to stir occasionally.
- Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package.
- Once the spaghetti is ready, drain it in a colander.
- Discard the thyme bundle and the bay leaf from the Bolognese sauce.
- Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
- Stir in the fresh basil and top it off with grated Parmesan cheese.
- Serve.
Notes
- Prepare the Bolognese sauce up to one day in advance to deepen its flavors.
- Cook pasta fresh on the day of serving and combine with the warmed sauce for best texture.
- The sauce freezes well when kept in an airtight container, perfect for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 66mg | 22% |
| Sodium | 810mg | 34% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
