Looking for a delicious and easy-to-prepare meal? Try making Beef Bolognese! This ground beef dish is a classic Italian pasta sauce made with, of course, ground beef, vegetables, and herbs.
If you’re interested in trying out Beef Bolognese but don’t know where to start, consider making this recipe. It is easy to cook a complete meal within 30 minutes.
The Beef Bolognese includes fresh pappardelle pasta, brussels sprouts, garlic, onion, carrot, celery, rosemary, tomato paste, and grated parmesan cheese. The recipe is designed for two servings and takes just 30 minutes to cook.
How To Cook Beef Bolognese
To start, sauté the onion, carrot, celery, garlic, and rosemary in olive oil until fragrant. Add ground beef and tomato paste, then simmer until the meat is cooked through. Meanwhile, cook the fresh pappardelle pasta in salted water until al dente. Reserve some pasta water and add it to the meat sauce to make it more flavorful and saucy.
Once the pasta is cooked, drain it and serve it topped with the Beef Bolognese sauce and a sprinkle of grated parmesan cheese. Enjoy!
If you’re looking for a healthier version of this recipe, consider using lean ground beef or turkey instead. You can also add more vegetables, like spinach or zucchini, to boost the nutritional value.
Overall, Beef Bolognese is a tasty and satisfying dish that’s perfect for any occasion. Whether you’re cooking for yourself or for guests, give this recipe a try and enjoy the delicious flavors of Italy!
Indulgent Beef Bolognese
Ingredients
½ pound ground beef (minced beef)- ½ pound pappardelle pasta - fresh
- ⅜ pound brussels sprouts
2 cloves garlic
1 medium carrot
1 stalk celery
1 medium yellow onion
1 bunch rosemary
3 tablespoons tomato paste
⅓ cup Parmesan cheese - grated
Instructions
- Chop onion, celery, carrots, and rosemary. Mince garlic.
- Put olive oil, salt, and pepper to your liking and start sautéing the onions, carrots, celery, rosemary, and garlic.
- As the rosemary begins to release its aroma and enhance the flavors, you’ll feel like a chef! Use a great non-stick pan and wooden spoon to add the meat and tomato paste. You’ll have time to season it more without burning your food. Keep it on medium heat while simmering.
- This is also a good time to start boiling water for the pasta and heavily salt it. Normally, you would add olive oil, but since the recipe does not call for it and you’ve never worked with fresh pasta, you skip it to avoid changing the texture.
- Add the meat and tomato paste to the sautéed vegetables.
- Before cooking the pasta, separate it and add it to the boiling water. Cook it for 3-4 minutes, then strain it over a measuring cup, saving 1 ½ cups of pasta water. Be careful, as it gets very hot. Place the strained pasta on top of the meat in the saucepan, followed by the pasta water and the outer leaves of the Brussels sprouts. Add more salt and pepper to taste as the Brussels sprouts soften before adding the pre-grated Parmesan cheese.
- Place the cooked pasta on top of the meat.
- Add the Parmesan cheese and shake it in.
