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Classic Pasta Bolognese with Fresh Herbs and Parmesan Recipe

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4.1 from 15 reviews

This classic Pasta Bolognese recipe delivers a rich and hearty Italian meat sauce cooked slowly to develop deep flavors. Made with lean ground beef, pancetta, aromatic vegetables, herbs, and finished with milk and fresh Parmesan, it pairs perfectly with rigatoni pasta for a comforting family meal.

Ingredients

Sauce Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 ounces pancetta, chopped
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • ½ cup dry red wine
  • ½-1 cup low sodium beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 bay leaf
  • 1-2 Parmesan rinds (optional)
  • 1 cup whole milk
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh basil
  • Kosher salt and fresh ground black pepper to taste

Pasta Ingredients

  • 1 lb rigatoni pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Cook the pancetta: Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped pancetta and cook for about 5 minutes until it becomes slightly crispy and releases its flavorful fat.
  2. Brown the meat and vegetables: Add the lean ground beef to the skillet with the pancetta and cook until it is halfway browned. Then add the finely chopped onion, carrot, and celery. Continue cooking until the beef is fully browned and the vegetables have softened. Lower the heat to low and stir in the minced garlic, cooking for another minute to release its aroma.
  3. Add liquids and simmer sauce: Stir in the tomato paste, followed by the dry red wine, low sodium beef broth, crushed tomatoes, bay leaf, and optional Parmesan rinds. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 2 to 3 hours, stirring occasionally and adding more broth if the sauce becomes too thick.
  4. Cook the pasta: When the sauce is nearly done, bring a large pot of salted water to a rolling boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta well and set aside.
  5. Finish the sauce: Remove the Parmesan rinds from the sauce. Stir in the whole milk, chopped fresh thyme, and chopped fresh basil. Season the sauce with kosher salt and freshly ground black pepper to taste, enhancing the savory depth.
  6. Combine pasta and sauce: Add the cooked rigatoni to the sauce and mix well, allowing the pasta to absorb the rich flavors. Serve the pasta hot, garnished with fresh herbs and a generous sprinkle of freshly grated Parmesan cheese on top.

Notes

  • For a thicker sauce, continue simmering uncovered to reduce excess liquid.
  • Use freshly chopped herbs for the best flavor impact just before serving.
  • Replacing pancetta with bacon is an acceptable substitute if pancetta is unavailable.
  • Simmering the sauce low and slow develops complex and rich flavors essential for a great Bolognese.
  • Parmesan rinds add umami depth but can be omitted if not available.
  • Reserve some pasta water when draining to adjust sauce consistency if needed.

Find it online: https://marthatasty.com/classic-pasta-bolognese-with-fresh-herbs-and-parmesan-recipe/