Pasta alla Bolognese: A Robust Recipe Guide

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Pasta alla Bolognese

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Pasta pot
• Colander

Ingredients

  

• Ingredients
• For the Bolognese Sauce:
• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 carrots finely chopped
• 2 celery stalks finely chopped
• 2 cloves garlic minced
• 1 pound ground beef or a mix of beef and pork for more flavor
• 1 cup red wine optional, can substitute with beef broth
• 1 can 28 oz crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup whole milk or cream for richness
• For the Pasta:
• 12 oz spaghetti or tagliatelle
• Salt for pasta water

Instructions

 

• Step-by-Step Instructions
• Prepare the Vegetables
• Begin by finely chopping the onion, carrots, and celery. This trio is known as "soffritto" and serves as the flavor base for the sauce.
• Cook the Soffritto
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Brown the Meat
• Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes. Drain excess fat if necessary.
• Deglaze the Pot
• If using red wine, pour it into the pot, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes until slightly reduced. If you're not using wine, add a little beef broth at this stage.
• Add the Tomatoes and Seasonings
• Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer.
• Simmer the Sauce
• Reduce the heat to low, cover partially, and let the sauce simmer for about 1-1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor will be. If desired, let it stand for 30 minutes after cooking to meld the flavors even more.
• Finish the Sauce
• Stir in the milk or cream to add richness to the sauce. Allow it to cook for an additional 10-15 minutes. Adjust seasoning as necessary.
• Cook the Pasta
• About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti or tagliatelle according to package instructions until al dente. Reserve a cup of pasta water before draining.
• Combine and Serve
• Toss the drained pasta with the Bolognese sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Serve with freshly grated Parmesan cheese on top.
• Variations
• Vegetarian Option: Substitute the ground meat with lentils or finely chopped mushrooms.
• Gluten-Free: Use gluten-free pasta or zucchini noodles.
• Spicy: Add red pepper flakes for some heat.

Pasta alla Bolognese is a classic Italian dish that’s beloved around the world for its rich flavors and comforting textures. This hearty pasta sauce, originating from Bologna, is perfect for a cozy family dinner or a special occasion. It’s a dish that not only fills your stomach but also warms your heart. From my own personal experience, making this dish can seem a bit intimidating at first, but let me show you how I make it simple and enjoyable.

Notes on What to Expect

You can expect a thick, rich, and savory sauce that clings beautifully to the pasta. The combination of slow-cooked meat, aromatic vegetables, and herbs creates a symphony of flavors that’s sure to impress your family or guests.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Time to Stand: 30 minutes (optional for enhanced flavors)
• Total Time: 2 hours 15 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories per Serving: Approximately 400-500 calories (depending on portion size)
• Cost of Ingredients: Approximately $15-20 (varies based on location and ingredient choices)
• Cuisine: Italian
• Course: Main

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Pasta pot
• Colander
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Bolognese now.

Ingredients

• For the Bolognese Sauce:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or a mix of beef and pork for more flavor)
  • 1 cup red wine (optional, can substitute with beef broth)
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup whole milk or cream (for richness)
• For the Pasta:
  • 12 oz spaghetti or tagliatelle
  • Salt for pasta water
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Bolognese now.

Step-by-Step Instructions

1. Prepare the Vegetables

• Begin by finely chopping the onion, carrots, and celery. This trio is known as “soffritto” and serves as the flavor base for the sauce.

2. Cook the Soffritto

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Brown the Meat

• Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes. Drain excess fat if necessary.

4. Deglaze the Pot

• If using red wine, pour it into the pot, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes until slightly reduced. If you’re not using wine, add a little beef broth at this stage.

5. Add the Tomatoes and Seasonings

• Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer.

6. Simmer the Sauce

• Reduce the heat to low, cover partially, and let the sauce simmer for about 1-1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor will be. If desired, let it stand for 30 minutes after cooking to meld the flavors even more.

7. Finish the Sauce

• Stir in the milk or cream to add richness to the sauce. Allow it to cook for an additional 10-15 minutes. Adjust seasoning as necessary.

8. Cook the Pasta

• About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti or tagliatelle according to package instructions until al dente. Reserve a cup of pasta water before draining.

9. Combine and Serve

• Toss the drained pasta with the Bolognese sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Serve with freshly grated Parmesan cheese on top.

Variations

• Vegetarian Option: Substitute the ground meat with lentils or finely chopped mushrooms.
• Gluten-Free: Use gluten-free pasta or zucchini noodles.
• Spicy: Add red pepper flakes for some heat.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla Bolognese now.

Tips

• Make Ahead: Bolognese sauce tastes even better the next day, making it perfect for meal prep.
• Storage: Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Information Per Serving

• Calories: 400-500
• Protein: 25-30g
• Carbohydrates: 45-60g
• Fat: 15-20g
• Fiber: 3-5g

Closing Thoughts

I hope this guide has made making Pasta alla Bolognese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!