Bolognese pasta sauce, how to prepare it easily and delicious enough to lick your lips and make all your taste buds vibrate. Bolognese sauce, made with ground meat, is undoubtedly the most traditional dish of Italian cuisine, prepared from north to south with the same pleasure and the same desire for a good dish, but the recipe often varies slightly from house to house rather than from region to region. Let’s be honest, except for vegans, everyone loves a nice plate of pasta with meat sauce, it is quick to make, tasty, and satisfies everyone, even the pickiest. At my parents’ house, it was made very simply, with chopped onion, browned meat, and homemade tomato sauce from garden tomatoes. I prepare it a bit richer, with a mix of onion, celery, and carrot, which gives the sauce a more intense aroma. I also like to brown the meat well and then deglaze with a splash of wine, I prefer white because it is more delicate, but a full-bodied red is also great. Bolognese sauce should also have a bit of milk and nutmeg, but I only use these ingredients for baked pasta. If I’m making a plate of rigatoni like this or tagliatelle, I can skip them. The important thing is to have a sauce that is not too dry and rich in meat, which can coat and envelop the entire plate of pasta well. This shape is perfect, it gets filled with sauce and becomes delicious; I made a super mop-up! If you want to try it too, here’s my recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Bolognese Sauce
- 6 1/3 oz rigatoni
- to taste salt
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 7 oz ground beef
- 7 oz tomato passata
- 2 tbsp white wine
- 2 tbsp extra virgin olive oil
- to taste Parmesan cheese
Tools to Prepare Pasta with Bolognese Sauce
- 2 Pots
- 1 Colander
- 1 Food Processor
- 1 Cooking Spatula
Steps to Prepare Pasta with Bolognese Sauce
Let’s prepare the Bolognese sauce right away, in a pan or in a shallow pot with a thick bottom. Put the oil in the pot and heat it, meanwhile prepare the vegetable mix with a food processor and let it stew over low heat in the pot with the hot oil. Add the meat, raise the heat and let it brown, deglaze with the wine, and let it dry well. Then add the passata, a little water, salt and cook for just under an hour at low temperature with the lid on. At the end, if needed, raise the heat a bit or remove the lid if it’s too soft.
Then put the water for the pasta on the stove. Add salt and bring to a boil, cook the pasta al dente in boiling water.
Drain the pasta, dress with the sauce, plate it, and add a couple more tablespoons of sauce on the plate, add Parmesan if you like, and serve. Oh, if you like spicy, a little fresh chili pepper goes great.
