Bolognese Recipe

Prepare aromatics and brown beef

Heat a large heavy-bottomed skillet or saucepan over medium-high heat. Add the olive oil. When shimmering, add the finely diced onion, carrot and celery (soffritto). Sauté, stirring occasionally, until the vegetables are softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Push the vegetables to the side, increase heat to high, add the lean ground beef in a single layer and let it brown undisturbed for 2 minutes. Break up the beef with a spoon and continue cooking until no pink remains and some browned bits form, about 4–6 more minutes. Drain excess fat if more than 1–2 tablespoons remain.

Develop flavor with tomato paste and wine

Stir the tomato paste into the browned meat and vegetables. Cook, stirring, for 1–2 minutes to caramelize the paste and deepen flavor. If using, pour in the red wine, scraping up browned bits from the pan with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add tomatoes and simmer

Add the crushed tomatoes, stock, dried oregano, dried basil, bay leaf, sugar, salt and pepper. Stir to combine. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover the pan and simmer gently for 30–45 minutes, stirring occasionally, until the sauce thickens and flavors meld. If the sauce becomes too thick, add a splash of stock or water to reach desired consistency.

Finish the sauce

Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. Stir in butter (optional) and torn fresh basil to enrich the sauce and add brightness. Keep the sauce warm over very low heat while you cook the pasta.

Cook the pasta

Bring a large pot of water to a rolling boil. Add the salt for pasta water. Add the pasta (choose gluten-free penne or wheat linguini) and cook according to package directions until just al dente (usually 8–11 minutes for penne, 9–11 minutes for linguini; check earlier for gluten-free). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained pasta to the empty pot or a large skillet over low heat. Add 2–3 ladlefuls of the Bolognese sauce and toss to coat. If the mixture seems dry, add reserved pasta water a little at a time until the sauce clings to the pasta and reaches the desired consistency (about 2–4 tbsp). Add the remaining sauce and gently toss to combine so each portion is well coated. Stir in the optional grated Parmesan and toss once more to finish.

Serve

Portion the pasta into 4 servings. Top with an extra spoonful of Bolognese, torn basil leaves and additional grated Parmesan if desired. Serve immediately.