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Ingredients
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Pasta
Beef Sugo
Garnish
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 4 liters of salted water to a boil.
- 2
Cook the Bucatini
Add the bucatini pasta to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
- 3
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the bucatini in a colander.
Making the Beef Sugo
- 4
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- 5
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 6
Brown the Beef
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and fully cooked, about 8-10 minutes.
- 7
Add Wine and Tomatoes
Pour in the red wine and let it simmer for 2-3 minutes. Then add the crushed tomatoes, dried oregano, salt, black pepper, and bay leaf. Stir to combine.
- 8
Simmer the Sugo
Reduce the heat to low and let the sauce simmer uncovered for about 20-30 minutes, stirring occasionally. If the sauce thickens too much, add a bit of reserved pasta water.
Combining and Serving
- 9
Combine Pasta and Sugo
Once the bucatini is drained, add it directly to the skillet with the beef sugo. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- 10
Serve
Plate the bucatini and top with grated Parmigiano-Reggiano and chopped fresh basil.