Description
A classic and simple Italian Bolognese recipe made with ground chuck beef simmered in a flavorful sauce of crushed cherry tomatoes, fresh herbs, and aromatic vegetables. Served over tender pappardelle pasta and topped with grated Pecorino Romano cheese, this hearty dish takes about 55 minutes and yields 6 satisfying servings.
Ingredients
Scale
For the 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)
- Extra-virgin olive oil, for cooking pasta (optional)
- ½ cup Pecorino Romano cheese, freshly grated, for serving
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot, sautéing the mixture for another 5 minutes until tender.
- Cook the Beef: Increase the heat to high and add the ground chuck beef to the skillet. Cook while breaking up large pieces with a spoon until the meat is fully browned and no longer pink, about 10 minutes.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped parsley, and basil. Reduce the heat to medium-low and let the sauce simmer gently 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 well.
- Combine & Serve: Toss the cooked pasta with the Bolognese sauce in the skillet or a large bowl. Serve immediately topped with freshly grated Pecorino Romano cheese.
Notes
- For extra richness, you can add a splash of red wine when cooking the beef and let it reduce before adding tomatoes.
- To make the sauce thicker, simmer uncovered for longer if needed.
- Pappardelle is ideal for this sauce, but you can substitute with fettuccine or tagliatelle.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Add a pinch of chili flakes for a subtle heat if desired.
