Pasta Bolognese

Ingredients

• 454 g (1 pound)minced beef
• 454 g (1 pound)Italian sausage meat
• 15 ml (1 tablespoon)olive oil
• 128 g (1 cup)carrots, finely chopped
• 101 g (1 cup)celery, finely chopped
• 160 g (1 cup)onion, finely chopped
• 3 clovesgarlic, minced
• 2 teaspoonsdried basil
• 1 teaspoonblack pepper
• 1 teaspoonsalt
• ½ teaspoonred chilli flakes
• 170 g (6 ounces)tomato purée
• 454 g (16 ounces)orecchiette pasta
• 240 ml (1 cup), if neededreserved pasta water
• Optional, to tasteParmesan cheese

Instructions

1. 1

   Soften the vegetables

   Warm the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until tender.

2. 2

   Add meat and seasoning

   Add the minced beef, Italian sausage meat, garlic, dried basil, black pepper, salt and red chilli flakes to the pot.

3. 3

   Cook the meat

   Cook until the meat is thoroughly cooked and no longer pink. Drain off the fat, then return the meat mixture to the pot.

4. 4

   Stir in purée

   Add the tomato purée to the meat and vegetables and stir to combine.

5. 5

   Boil the water

   Bring a large pot of water to the boil.

6. 6

   Cook the pasta

   Add the orecchiette and cook according to the packet directions until al dente. Drain, reserving 240 ml (1 cup) of the pasta water.

7. 7

   Combine pasta and sauce

   Add the pasta to the Bolognese sauce and gently stir until combined.

8. 8

   Adjust the consistency

   Pour in the reserved pasta water a little at a time until the sauce reaches your preferred consistency.

9. 9

   Finish with Parmesan

   If you like, top with Parmesan cheese before serving.

What is pasta Bolognese?

Bolognese takes its name from Bologna, in northern Italy, and is known for a slow-cooked meat sauce. This quicker version uses minced beef and Italian sausage with tomato purée, rather than a long simmer.

Orecchiette gives the sauce plenty of places to cling. The combination of meat, aromatic vegetables and herbs makes this a filling pasta supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 603 calories, 27g protein, 51g carbs, 32g fat.

The pasta and vegetables provide most of the carbohydrates, while the beef and sausage contribute protein and much of the fat. Serve a portion with salad or vegetables, and adjust the amount of pasta to suit the rest of the meal.

The vegetable base

Finely chopped vegetables: carrots, celery and onion soften in olive oil before the meat goes in. Cutting them to a similar size helps them cook evenly and meld into the sauce.

Garlic and herbs: the garlic, basil, black pepper and chilli flakes season the meat mixture. Stir them in with the meat as directed so their flavour spreads through the sauce.

Cooking the meat

Beef and sausage: break up the minced meat as it cooks so there are no large clumps. Cook until no pink remains and the meat is thoroughly cooked.

Draining: remove the excess fat after cooking, then return the meat to the pot before adding the tomato purée. This keeps the finished sauce from becoming overly oily.

Pasta water and texture

Al dente pasta: follow the packet directions and check the pasta towards the end of its cooking time. It should be cooked through but still have a slight firmness.

Reserved water: save a cup before draining, then add it gradually to the sauce. Stop when the sauce coats the pasta without becoming too loose.

Timing the two pots

Get the water boiling while the meat sauce is coming together, so the pasta can cook alongside it. The sauce is ready for the pasta once the tomato purée has been stirred through.

Keep an eye on both pots: the pasta should be drained as soon as it reaches al dente, while the meat needs to be thoroughly cooked before you continue.

Serving ideas

Parmesan: grate it over the finished pasta if desired, adding it just before serving. A green salad or simply dressed vegetables make a fresh contrast to the rich sauce.

For an even coating, gently toss the pasta through the sauce and use a little reserved water if it needs loosening.

Recipe notes & tips

• Chop the carrots, celery and onion finely so they soften quickly.
• Use a large pot to give the meat room to cook rather than steam.
• Break up the meat as it cooks for a more even texture.
• Reserve the pasta water before draining, not after.
• Add the pasta water in small splashes so the sauce does not become watery.
• Grate Parmesan over each serving if you want a savoury finish.

Variations

• Extra herbs: add a little dried oregano alongside the basil.
• More heat: increase the red chilli flakes to taste.
• Different pasta: use another short pasta shape that catches the sauce.
• Vegetable boost: add finely chopped mushrooms with the carrots, celery and onion.
• Parmesan finish: serve with freshly grated Parmesan at the table.

Common mistakes to avoid

• Large vegetable pieces: they take longer to soften, so chop them finely and evenly.
• Crowding the meat: it can cook unevenly, so use a suitably large pot and break it up as it browns.
• Skipping the drain: excess fat can make the sauce greasy, so drain the cooked meat before returning it to the pot.
• Overcooking the pasta: it will soften further when mixed with the sauce, so stop at al dente.
• Adding all the pasta water: too much can thin the sauce, so pour it in a little at a time.
• Forgetting to reserve water: set aside a cup before draining the pasta.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a pan or microwave until piping hot; add a splash of water if the sauce has thickened. For best texture, store the pasta and sauce separately if you know you will have leftovers.

Frequently asked questions