Not only is this a one-pot wonder, but it also shaves a significant amount of time off of making a traditional Bolognese (which is a slow-braised tomato sauce with meat).
| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 3 sprigs fresh thyme
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- Kosher salt
- 2 tablespoons tomato paste
- 1 pound ground beef chuck (80- to 85-percent lean)
- Freshly ground black pepper
- One 28-ounce can diced tomatoes
- 12 ounces bucatini, broken in half (see Cook’s Note)
- 1/4 cup grated Parmesan, plus additional for serving
- 1/4 cup chopped fresh parsley, plus additional for serving
Instructions
- Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.
- Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.
- Cook’s Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don’t recommend substitutions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 42 g |
| Cholesterol | 78 mg |
| Sodium | 1183 mg |
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 42 g |
| Cholesterol | 78 mg |
| Sodium | 1183 mg |
Reviews
I made this with a few alterations. I used a combination of beef and pork which seemed to taste better/milder. I did not rinse the meat. As the combined recipe was boiling it seemed to look like it was not “creamy” enough so I added a half jar of lo-acid tomato sauce and the result was, according to my guests, excellent. There was no greasy taste.
Good flavor for the first couple of bites but a bit icky sticky for the rest. Sort of the same greasy flavor for the rest of the meal once you over think it
Bolognese is hands down my FAVORITE Italian gravy! This recipe offers a wonderful option to make it for a weeknight meal when there is just not as much time for complex supper. I substituted ground dark turkey as my hubs is quite fluffy, has cholesterol & BP issues, so seized the opportunity to use a leaner protein. I had a plethora of fresh yellow squash & zucchini from our local farmer’s market, bingo, sliced those about 1/2″ size, more veggies we love in a flavorful dish. Stripped the tender leaves from my fresh thyme picked from the herb garden, no need to worry about pulling the stems out at finish. Subbed low sodium chicken broth for water, more flavor. We like subtle heat in most red sauces, sprinkled 1/4 – 1/2 t. crushed red pepper flakes over the whole thing, prepped dish as directed, then as a nod to traditional Bolognese, finished the dish after off the heat with abut 1/3 C. heavy cream. We heaped mountains of fresh Parmigiana Reggiano to preference over individual pasta bowls. What a feast! Have given the recipe to 2 other already after they enjoyed it with us. Easy to cut in half for smaller households as this version will feed 8-10 hungry folks easily. Mangiare e gustare!
I made this as the recipe states except I used ground beef sirloin (90% lean). It is easy to make and tastes good. Making it in one pot makes clean up quick. Will definitely make it again.
Super easy to make! Yummy flavor and creamy too. It was a hit for my family!
After reading all the reviews here is my assessment.
True, not a real bolognese but doesn’t advertise as such
I’m not sure how you rinse the ground meat as it is added to the carrots celery et Al.
I used ground round
I used a bit less salt. Probably should have used it all
I used my Cuisinart to get my veggies really fine
Mine was soupy. I scooped some of the watery sauce out. Not sure why. It certainly did not look like the pic.
Once I scooped out some watery sauce I kept it boiling as the pasta finished.
It ended up looking and being thicker.
I love Bucatini
All in all a tasty dish
True, not a real bolognese but doesn’t advertise as such
I’m not sure how you rinse the ground meat as it is added to the carrots celery et Al.
I used ground round
I used a bit less salt. Probably should have used it all
I used my Cuisinart to get my veggies really fine
Mine was soupy. I scooped some of the watery sauce out. Not sure why. It certainly did not look like the pic.
Once I scooped out some watery sauce I kept it boiling as the pasta finished.
It ended up looking and being thicker.
I love Bucatini
All in all a tasty dish
In my town I can’t find bucatini, any suggestions?
Question only: anyone make this with whole wheat pasta?
This was delicious and easy, BUT…first, the vegetables were a little crunchy in the finished product so I would sauté them a bit longer than written. I also think adding some red wine with the tomato paste would just enhance the flavor – give it more depth. Will make again with these adjustments. The portions are enormous as four servings; you’ll get at least five maybe six generous portions with this recipe.
Very tasty. Added a little sour cream and it was even better.