Pasta With Cheese Or Bolognese Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.

Add the 400 g dried pasta and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–12 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, warm a large skillet over low heat and add 4 tablespoons unsalted butter. Melt gently — do not brown.

Add the drained pasta to the skillet with the melted butter. Toss to coat, adding 2–4 tablespoons of the reserved pasta cooking water as needed to create a silky emulsion.

Remove from heat and add 1 cup freshly grated Parmesan and 1 teaspoon black pepper. Toss vigorously until the cheese melts into a smooth sauce, adding more reserved pasta water by tablespoonfuls if the sauce is too thick. Taste and adjust seasoning with salt if needed.

Divide among plates and sprinkle with 2 tablespoons chopped fresh parsley if using. Serve immediately.

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a deep skillet or saucepan over medium heat until the butter melts.

Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Stir in the minced garlic and cook 30–60 seconds until fragrant.

Push the vegetables to the side, increase heat to medium-high, add the 500 g ground beef (or beef/pork mix) and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a little for flavor.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen the flavor.

Add the 400 g crushed tomatoes, 1 cup stock, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes if using. Stir to combine.

Bring to a gentle simmer, reduce heat to low, cover partially, and simmer gently for 25–35 minutes to allow flavors to meld. Stir occasionally.

If the sauce tastes too acidic, stir in up to 1 cup milk or heavy cream, simmer 5 more minutes to blend. Adjust seasoning to taste and remove bay leaf.

Toss the drained pasta with the Bolognese in the pan, adding reserved pasta water by tablespoons if needed to loosen the sauce and help it coat the pasta.

Serve topped with grated Parmesan.