Cheesy Bolognese Pasta
Cheesy Bolognese Pasta
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 garlic, minced
- 1 crushed tomatoes, 28-ounce can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine, such as Chianti, optional
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 12 ounces pasta, such as tagliatelle or spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned. This should take about 5-7 minutes. Drain any excess fat from the pot.
⏱️ 7 min
- 2
Add the diced onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables soften, which will take approximately 8-10 minutes.
⏱️ 10 min
- 3
Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the tomato paste to the pot and cook, stirring constantly, for 2 minutes. This helps to deepen its flavor and color.
⏱️ 2 min
- 5
If using, pour in the dry red wine. Scrape up any browned bits from the bottom of the pot with your spoon. Let the wine simmer until it has almost completely evaporated, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the crushed tomatoes, beef broth, milk, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to 1 1/2 hours, stirring occasionally. The longer the sauce simmers, the richer and more complex its flavor will become.
⏱️ 30 min
- 7
While the bolognese sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente (firm to the bite).
⏱️ 10 min
- 8
Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
⏱️ 1 min
- 9
Remove and discard the bay leaf from the bolognese sauce. If the sauce appears too thick, stir in a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min
- 10
Add the drained pasta directly to the bolognese sauce in the pot. Toss everything together until the pasta is thoroughly coated with the rich sauce.
⏱️ 2 min
- 11
Serve the Cheesy Bolognese Pasta immediately in warm bowls, topped generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bolognese Pasta
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 garlic, minced
- 1 crushed tomatoes, 28-ounce can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine, such as Chianti, optional
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 12 ounces pasta, such as tagliatelle or spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned. This should take about 5-7 minutes. Drain any excess fat from the pot.
⏱️ 7 min - 2
Add the diced onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables soften, which will take approximately 8-10 minutes.
⏱️ 10 min - 3
Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the tomato paste to the pot and cook, stirring constantly, for 2 minutes. This helps to deepen its flavor and color.
⏱️ 2 min - 5
If using, pour in the dry red wine. Scrape up any browned bits from the bottom of the pot with your spoon. Let the wine simmer until it has almost completely evaporated, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the crushed tomatoes, beef broth, milk, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to 1 1/2 hours, stirring occasionally. The longer the sauce simmers, the richer and more complex its flavor will become.
⏱️ 30 min - 7
While the bolognese sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente (firm to the bite).
⏱️ 10 min - 8
Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
⏱️ 1 min - 9
Remove and discard the bay leaf from the bolognese sauce. If the sauce appears too thick, stir in a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min - 10
Add the drained pasta directly to the bolognese sauce in the pot. Toss everything together until the pasta is thoroughly coated with the rich sauce.
⏱️ 2 min - 11
Serve the Cheesy Bolognese Pasta immediately in warm bowls, topped generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for garnish.
⏱️ 1 min