Description
A classic and simple Bolognese sauce made with ground chuck beef, fresh vegetables, and aromatic herbs, served over perfectly cooked pappardelle pasta. This hearty dish combines slow-simmered flavors with easy-to-follow steps for a satisfying Italian meal.
Ingredients
Scale
For the Bolognese Sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 lb ground chuck beef
- 1 ½ cups cherry tomatoes, crushed
- ¼ cup flat-leaf Italian parsley, chopped
- ¼ cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
For the Pasta
- 12 oz pasta (such as pappardelle)
For Serving
- ½ cup Pecorino Romano cheese, freshly grated
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot. Continue sautéing the mixture for another 5 minutes, allowing the vegetables to soften and blend.
- Cook the Beef: Increase the heat to high. Add the ground chuck beef to the skillet and cook until it is no longer pink, about 10 minutes, breaking up any large pieces with a spoon as it cooks.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped parsley, and basil. Reduce the heat to medium-low and let the sauce gently simmer for 30 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta once cooked.
- Combine & Serve: Toss the cooked pasta with the Bolognese sauce until well coated. Serve immediately, topped generously with freshly grated Pecorino Romano cheese.
Notes
- Use fresh herbs for best flavor, but dried can be substituted if necessary (reduce quantity by half).
- Cherry tomatoes add sweetness and depth; canned crushed tomatoes can be used if fresh are unavailable.
- For richer flavor, you can add a splash of red wine during the simmering stage.
- Cook pasta just until al dente to prevent overcooking when mixed with the sauce.
- Stir the sauce occasionally to prevent sticking or burning at the bottom of the skillet.
