Pasta Bolognese
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
45 mins
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
593 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Bolognese
Description
This recipe for Pasta Bolognese starts by browning pancetta until crispy, then cooking ground beef seasoned simply with salt and pepper. Onion, carrot, garlic, and Italian seasoning add aromatic depth as they soften in the pan. Red wine is added and reduced to concentrate flavor before incorporating canned tomato sauce and crushed tomatoes to build the sauce base.
The sauce simmers for 25-30 minutes to develop thickness and meld flavors, then heavy cream is stirred in for added richness and to soften acidity. Meanwhile, spaghetti is cooked to package instructions, then mixed with the sauce to evenly coat the strands. Topping with grated Parmesan and fresh basil leaves contributes savory umami and herbal freshness.
This traditional preparation balances rich meatiness, fragrant vegetables, tomatoes, and creamy finish to produce a classic Bolognese pasta. It pairs well with simple salads or crusty breads. Leftovers reheat well and are satisfying as a filling meal.
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta finely diced
- 1 pound ground beef I use 90% lean
- 3/4 cup onion finely diced
- 1/2 cup carrot peeled and finely diced
- 2 teaspoons garlic minced
- 1 teaspoon Italian seasoning dried
- 1/2 cup red wine
- 8 ounce can tomato sauce
- 28 ounce can crushed tomatoes do not drain
- salt to taste
- black pepper to taste
- 1/4 cup heavy cream
- 12 ounces spaghetti
- 1/2 cup Parmesan Cheese grated
- 1/4 cup basil thinly sliced, leaves
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until browned and crispy.
- Add the ground beef to the pan and season with salt and pepper to taste. Cook for 5 minutes, breaking up the beef into small pieces with a spatula.
- Add the onion and carrot to the pan. Cook for 4-5 minutes or until vegetables are tender. Add the garlic and Italian seasoning, then cook for 30 seconds. Drain off any excess grease.
- Add the red wine to the pot and bring to a simmer. Cook for 3-4 minutes or until wine is reduced by half.
- Stir in the tomato sauce and crushed tomatoes. Season the sauce with salt and pepper to taste.
- Bring the sauce to a simmer. Cook for 25-30 minutes or until sauce has thickened.
- Stir in the heavy cream and cook for another 5 minutes.
- Cook the spaghetti in salted water according to package directions. Reserve 1/2 cup of pasta cooking water.
- Pour the pasta in with the sauce and toss to combine. If the sauce is too thick, add a little pasta cooking water to thin it out.
- Top the pasta with basil and parmesan cheese, then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 698mg | 29% |
| Potassium | 1023mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 2494IU | 50% |
| Vitamin C | 17mg | 19% |
| Calcium | 193mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
