Bucatini Bolognese (Print Version)
# Ingredients:
→ Pasta
01 -
450 g bucatini pasta
→ Sauce Base
02 -
450 g ground beef
03 -
1 large yellow onion, chopped
04 -
3 garlic cloves, minced
05 -
1 tbsp olive oil
→ Sauce Components
06 -
1200 g crushed tomatoes with tomato puree
07 -
2 tbsp tomato paste
08 -
2 tbsp Worcestershire sauce
→ Seasonings
09 -
1 tbsp Italian seasoning
10 -
1 tsp salt, or to taste
11 -
1/2 tsp ground black pepper, or to taste
# Instructions:
01 -
Add the ground beef, diced onion, minced garlic, and olive oil to a large, heavy pan. Cook over high heat until the beef is browned and no pink remains, about 5 to 8 minutes. Break apart any clumps of meat with a wooden spoon while cooking.
02 -
Pour the crushed tomatoes, tomato paste, Worcestershire sauce, Italian herbs, salt, and pepper into the pan. Stir thoroughly to combine all ingredients.
03 -
Reduce the heat to low. Cover the pot with a lid to prevent splashes and simmer for 15 minutes, stirring occasionally to prevent sticking.
04 -
While the sauce simmers, bring a large pot of water to a rolling boil. Add the bucatini pasta and 1 teaspoon of salt. Cook according to package instructions until al dente. Drain well.
05 -
Add the cooked bucatini to the Bolognese sauce and stir gently to coat all pasta evenly with the sauce.
06 -
Portion the bucatini Bolognese onto bowls or serving plates. Garnish with freshly grated parmesan cheese, fresh basil leaves, and a few cracks of black pepper.
# Notes:
01 -
For a deeper flavor, you can add a splash of red wine to the sauce while it simmers.