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Pasta Bolognese

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes

Equipment

  • 2 large pots (I personally like to cook the bolognese in a dutch oven)
  • wooden spoon
  • colander

Ingredients

  • big drizzle of olive oil
  • 1 medium yellow onion, diced
  • 3-4 stalks carrot, minced
  • 3-4 stalks celery, minced
  • 1 pound ground beef 85/15% fat is always my recommendation
  • kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 cup broth of choice
  • 1 cup white wine
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 pound pasta of choice
  • grated Parmesan cheese, for serving
  • handful of fresh chopped parsley

Instructions

  • Drizzle olive oil in large pot over medium heat. Add onion, carrot, and celery and cook until softened. Season with salt. Stir in ground beef, breaking up meat with wooden spoon, until no longer pink, season with salt and pepper. Add garlic. Stir well.
  • Stir in broth, bring to simmer, and cook, reducing until broth evaporates and only rendered fat remains. Stir in wine, bring to simmer, and cook, reducing until wine evaporates.
  • Use your hands to squeeze tomatoes over the pot, drop tomatoes and their juices, along with extra juice in the can into your pot. Reduce heat to low so that sauce continues to simmer until liquid has evaporated. Season with salt to taste.
  • Meanwhile, in a second pot, cook your pasta of choice, until al dente. Reserve ΒΌ cup cooking water. Add reserved cooking water to sauce as needed to adjust consistency. Marry the sauce with the now cooked pasta, stir in fresh parsley. Serve with Parmesan cheese.

Notes

The amount of bolognese sauce this recipe yields is the perfect amount for 12-16 ounces of cooked pasta.