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Pasta alla Bolognese Pasta alla Bolognese: A Robust Recipe Guide #bolognese #rigatone #pastaallabolognese #rigatoniallabolognese #pasta #pastafood #pastafoodporn #foodphotography #foodporn #pornodrink #pornofood #napolipasta #napoliristorante #like #follow #corsoumberto #corsoumberto83 #foodnapoli #foodporn #foodphotography #pic #picofday #photooftheday

Pasta alla Bolognese

Print Recipe Pin Recipe
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.