Description
A classic and comforting Simple Bolognese recipe featuring ground chuck beef simmered with fresh vegetables and herbs in a rich tomato sauce, served over perfectly cooked pappardelle pasta and topped with grated Pecorino Romano cheese.
Ingredients
Scale
For the Sauce
- 2 tbsp 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 Serving
- ½ cup Pecorino Romano cheese, freshly grated
- 12 oz pasta (such as pappardelle)
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking them gently until they become soft and fragrant, about 8 minutes.
- Add Vegetables: Stir in the finely chopped celery and carrot, continuing to sauté for another 5 minutes to soften the vegetables and build flavor.
- Cook the Beef: Increase the heat to high and add the ground chuck beef to the skillet. Cook it thoroughly, breaking up any large pieces with a spoon, until the beef is no longer pink, approximately 10 minutes.
- Simmer the Sauce: Stir in the crushed cherry tomatoes, chopped flat-leaf parsley, and fresh basil leaves. 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 rolling boil. Add the pasta (such as pappardelle) and cook until al dente according to package instructions. Drain the pasta well once cooked.
- Combine & Serve: Toss the cooked pasta with the Bolognese sauce ensuring even coating. Serve immediately topped with a generous sprinkle of freshly grated Pecorino Romano cheese.
Notes
- Use fresh herbs like parsley and basil for maximum flavor and brightness.
- For richer flavor, you can substitute part of the ground beef with ground pork or veal.
- Simmering the sauce gently allows flavors to develop deeply; avoid boiling to prevent tough meat.
- Reserve some pasta water before draining to loosen the sauce if needed.
- This sauce can be made in advance and refrigerated or frozen for convenience.
