Bucatini Recipe

Cooking Instructions

1. 1

   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. Reserve 1 cup of pasta water and then drain the pasta. Set aside.

2. 2

   Prepare the Beef Sugo

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Add Garlic and Vegetables

   Stir in the minced garlic, grated carrot, and chopped celery. Cook for an additional 2-3 minutes until the vegetables are fragrant and tender.

4. 4

   Brown the Beef

   Add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

5. 5

   Deglaze with Wine

   Pour in the red wine, scraping any browned bits off the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes until slightly reduced.

6. 6

   Add Tomatoes and Seasoning

   Pour in the crushed tomatoes and sprinkle the dried oregano. Season with salt and black pepper to taste. Stir well to combine.

7. 7

   Simmer the Sauce

   Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally, until it thickens.

8. 8

   Combine Pasta and Sauce

   Add the cooked bucatini to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

9. 9

   Serve

   Serve the bucatini hot, topped with grated Parmigiano-Reggiano and garnished with fresh basil.