This pasta Bolognese is made for anyone who wants a deeply savory meat sauce and full tomato flavor without hours of simmering. Finely chopped vegetables, beef mince browned until caramelized, a splash of red wine for aroma, and just 10 minutes of simmering create a thick, vivid sauce that clings beautifully to every strand of pasta.
Ingredients
- Pasta (spaghetti, tagliatelle or penne) — 14 oz | 400 g
- Ground beef — 1.1 lb | 500 g
- Yellow onion — 1 pc.
- Carrot — 1 pc.
- Celery stalk — 1 pc.
- Garlic — 2 cloves
- Olive oil — 2 tbsp | 30 ml
- Dry red wine — 3.4 fl oz | 100 ml
- Tomato paste — 1.5 tbsp | 22 g
- Crushed tomatoes in juice — 14 oz | 400 g
- Sugar — a pinch
- Salt — to taste
- Ground black pepper — to taste
- Parmesan for serving — 1.4 oz | 40 g
Step-by-step recipe
- Finely chop the onion, carrot, celery stalk and garlic.
- Heat the olive oil over medium heat. Sauté the onion, carrot and celery until soft and lightly sweet, 5–7 minutes. Add the garlic and cook for another 30 seconds.
- Add the ground beef. Break up any clumps with a spatula and cook until browned, 7–8 minutes.
- Pour in the red wine and reduce until almost evaporated, 2–3 minutes.
- Add the tomato paste, season with salt and pepper, add a pinch of sugar, and warm through for 1 minute, stirring.
- Stir in the crushed tomatoes, bring to a gentle simmer and cook over low heat for 10 minutes.
- Meanwhile, cook the pasta in salted water until al dente, reserving 1/2 cup | 120 ml of the cooking water.
- Toss the pasta with the sauce. If needed, add a little pasta water to loosen the sauce to the desired consistency. Heat for 1 minute.
- Serve immediately, generously topped with grated Parmesan.
Serving and storage
Serve the pasta hot in a deep bowl, finished with Parmesan and freshly ground pepper. Leftovers can be refrigerated for 2–3 days; reheat in a skillet with a splash of water or stock until creamy again.
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Tips and variations
- Without wine: replace it with the same amount of stock; for aroma, add 1 tsp | 5 ml balsamic vinegar at the end.
- Sauce thickness: for a thicker sauce, simmer 5 minutes longer or stir in 1–2 tbsp | 15–30 ml of pasta water.
- Meat: 80/20 beef works best for a juicier sauce; you can also use a 50/50 mix of turkey and pork.
- Tomatoes: if using whole tomatoes in juice, crush them by hand or with a knife into medium pieces.
- Pasta: tagliatelle, pappardelle or spaghetti hold a meat sauce especially well.
FAQ
Can I make it without wine?
Yes. Replace the wine with beef or vegetable stock. For balance, add 1 tsp | 5 ml balsamic vinegar or a little lemon juice at the end.
Which pasta is best for Bolognese?
Tagliatelle or pappardelle are classic. Spaghetti and penne also work well. The key is to cook it al dente and toss it with the sauce in the pan.
Can I freeze the sauce?
Yes. Cool the sauce completely and portion it into containers. Freeze for up to 3 months. Reheat over low heat, adding a little water or stock if needed.
Nutritional value per serving
| Calories | ~835 kcal |
| Protein | ~49 g |
| Fat | ~28.5 g |
| Carbohydrates | ~84 g |
| Fiber | ~4.5 g |
| Sugar | ~8 g |
| Sodium | ~900 mg |