Bucatini Bolognese Recipe

Cook the Bucatini

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

Sauté the Vegetables

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add Garlic and Beef

Stir in the minced garlic and cook for another minute. Add the ground beef to the pan, breaking it up with a spatula. Cook until browned, about 8-10 minutes.

Deglaze and Simmer

Pour in the red wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes, tomato paste, bay leaf, oregano, salt, and pepper. Stir to combine.

Simmer the Sauce

Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of the reserved pasta water to reach the desired consistency.

Mix Pasta with Sauce

Once the sauce has thickened and flavors have melded, add the cooked bucatini pasta to the sauce. Toss to coat the pasta evenly with the sauce, adding more pasta water if necessary.

Serve

Plate the bucatini bolognese and sprinkle with grated Parmesan cheese and chopped fresh basil before serving.