Beef Bolognese with Fresh Pasta
Ingredients (For 4 servings)
For the Bolognese Sauce:
1 lb (450g) ground beef (preferably a mix of lean and fatty cuts)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, grated or finely diced
1 celery stalk, finely chopped
1 cup dry red wine (optional but recommended)
1 can (14 oz) crushed tomatoes
1/2 cup whole milk or heavy cream (for a creamy texture)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 bay leaf
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)
For the Fresh Pasta (or Store-Bought Fresh Pasta):
2 cups all-purpose flour (or 1 1/2 cups semolina flour and 1/2 cup all-purpose flour)
3 large eggs
A pinch of salt
A drizzle of olive oil
Instructions
Prepare the Bolognese Sauce:
Cook the Ground Beef:
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes). Drain any excess fat if needed and set the beef aside.
Cook the Vegetables:
In the same pot, add the chopped onion, garlic, grated carrot, and chopped celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Deglaze and Simmer:
Add the red wine (if using) and stir, scraping up any browned bits from the bottom of the pan. Let the wine cook down for 3-5 minutes, allowing it to reduce by half.
Add Tomatoes and Seasonings:
Stir in the crushed tomatoes, tomato paste, dried oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 45-60 minutes. Stir occasionally and let the sauce thicken and the flavors meld.
Finish with Cream:
Once the sauce is thick and flavorful, stir in the milk or heavy cream for a rich and creamy texture. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Make the Fresh Pasta:
Prepare the Dough:
On a clean surface, create a mound of flour and make a well in the center. Crack the eggs into the well, add a pinch of salt, and a drizzle of olive oil. Using a fork, gently beat the eggs and begin to incorporate the flour from the edges of the well. Gradually mix in more flour until a dough begins to form.
Knead the Dough:
Once the dough starts coming together, use your hands to knead it for about 8-10 minutes, adding a little flour as needed, until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Roll and Cut the Pasta:
After resting, divide the dough into 2-3 pieces. Using a pasta machine or rolling pin, roll each piece of dough as thin as possible. Cut the dough into your preferred pasta shape (such as fettuccine, pappardelle, or tagliatelle). If using a pasta machine, follow the manufacturer’s instructions for thickness and cutting.
Cook the Fresh Pasta:
Boil the Pasta:
Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-4 minutes, depending on the thickness, until al dente. Fresh pasta cooks quickly, so keep an eye on it.
Drain the Pasta:
Once the pasta is done, reserve a bit of pasta water (about 1/2 cup) and then drain the rest. Add the pasta directly to the Bolognese sauce.
Combine and Serve:
Toss the Pasta and Sauce:
Add the cooked pasta to the Bolognese sauce and toss gently, adding a little pasta water if the sauce needs loosening. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce.
Serve:
Plate the pasta and sauce, garnishing with freshly chopped parsley or basil. Top with grated Parmesan cheese, if desired.
Tips:
For extra richness: Add a small knob of butter at the end of cooking to make the sauce even smoother.
For a deeper flavor: If you have time, let the Bolognese sauce simmer for a few hours on very low heat.
Vegetarian version: Swap the ground beef for lentils, mushrooms, or a plant-based meat substitute for a hearty vegetarian Bolognese.
Storage: The Bolognese sauce can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Fresh pasta can also be made ahead and stored in the fridge for a day or frozen for longer storage.
Beef Bolognese with Fresh Pasta is a rich, hearty, and comforting dish that pairs perfectly with homemade pasta. The savory beef sauce is full of depth, and the creamy finish elevates the dish to a whole new level. Enjoy this Italian classic with a delicious homemade twist!