Bolognese sauce, with its rich, slow-cooked flavors, has long been a staple in Italian cuisine, known for its heartiness and versatility. In this recipe, we add a few creative touches to the traditional dish while preserving the soul-warming flavors that make it a favorite worldwide. With perfectly seasoned ground beef, fresh vegetables, aromatic herbs, and just the right balance of red wine and tomatoes, this version of Bolognese will have you savoring every bite. Paired with tender tagliatelle and topped with grated Parmesan, it’s the perfect comfort dish to impress your family or guests. Let’s dive into this updated take on an Italian classic!
Ingredients:
- 450 g ground beef (lean for a healthier option)
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 medium carrot, diced
- 3 sticks of celery, chopped
- 120 ml dry red wine (or substitute with beef broth if preferred)
- A handful of fresh basil leaves, chopped
- 200 g canned chopped tomatoes (or fresh for a more rustic flavor)
- 250 g tagliatelle pasta (or your preferred pasta variety)
- Freshly grated Parmesan cheese for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Use about 2 tablespoons of olive oil for sautéing
Instructions:
- Prepare the Ingredients: Start by finely chopping the onion, garlic, carrot, and celery. Set them aside while you heat a large pan over medium heat with a drizzle of olive oil.
- Cook the Beef: Add the ground beef to the hot pan, breaking it apart as it browns. Once fully browned, transfer the meat to a plate, leaving any residual fat in the pan.
- Sauté the Vegetables: In the same pan, add a bit more olive oil if necessary. Toss in the onion, garlic, carrot, and celery. Cook for about 8-10 minutes until the vegetables soften and become fragrant.
- Deglaze with Red Wine: Pour in the red wine, allowing it to simmer and reduce slightly, about 3 minutes. This step infuses the sauce with depth and richness. Be sure to scrape up any browned bits from the bottom of the pan, as they add extra flavor.
- Combine Meat and Tomatoes: Return the cooked beef to the pan. Stir in the chopped tomatoes and half of the fresh basil leaves. Season with additional salt and pepper to taste. Allow the sauce to gently simmer on low heat for 20 to 30 minutes, letting the flavors blend harmoniously. If the sauce thickens too much, add a splash of water or beef broth to loosen it.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Stir in the tagliatelle and cook it as per the package directions until it reaches an al dente texture. Reserve a cup of pasta water before draining.
- Combine Pasta and Sauce: Once the pasta is cooked, add it directly to the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to help coat the pasta evenly. Stir in the remaining fresh basil for a burst of freshness.
- Serve and Garnish: Plate your tagliatelle Bolognese and generously sprinkle freshly grated Parmesan over the top. Finish with a drizzle of olive oil and a crack of black pepper. Serve with extra Parmesan on the side for those who love a little more cheese.
Conclusion:
This hearty twist on the classic Bolognese sauce brings together the comforting flavors of rich, slow-cooked beef and vegetables, enhanced with aromatic herbs and red wine. Served over tender tagliatelle and topped with a generous helping of Parmesan, it’s a dish that brings warmth and satisfaction to every table. Whether you’re sharing it with loved ones or enjoying it solo, this recipe will leave a lasting impression, and maybe even become your go-to comfort food!