Bucatini Bolognese Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings 1x
Scale
Ingredients
- 1 lb ground beef chuck (80-percent lean)
- 12 ounces bucatini dry pasta
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 cup mushrooms, finely chopped
- 3 cloves garlic, chopped
- 2 sprigs fresh thyme
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 28-ounce can diced tomatoes
- Unsalted butter
- ¼ cup Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
- Salt
- Pepper
- Red pepper flakes
Instructions
- Prep the chopped ingredients (you can do this the night before) – carrots, celery, onion, and garlic.
- In a large pot, heat 2 tbsp olive oil over medium-high heat. Add chopped carrots, celery, onion, thyme, and garlic. Cook vegetables until they’re soft.
- Add beef chuck to the pot and break up the beef with a spoon. Cook meat and vegetables until the meat is browned.
- Season with salt and pepper and add in red pepper flakes (if desired).
- Add tomato paste and sauté for a couple of minutes.
- Deglaze the pan with the diced tomatoes and allow to simmer for 30 minutes.
- In another large pot, bring water to a boil and cook bucatini pasta until slightly al dente. Transfer cooked bucatini pasta to the Bolognese sauce. Add pasta water as necessary.
- Add a couple pats of unsalted butter to the pasta and toss.
- Plate bucatini bolognese and top with parmesan cheese, parsley, and more red pepper flakes (if desired).
Find it online: https://www.atasteofkoko.com/recipes/bucatini-bolognese