Pasta with Meat Sauce Closeup with Bread Loaf
Take your pasta experience to a whole new level with this easy recipe from Chef Belinda.
Photo by Karen Hermann
SERVES 2
Bucatini (or your favorite pasta)
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 celery stalk, chopped
1 carrot, chopped
1 pound ground beef
1 28-ounce can crushed tomatoes
2 tablespoons fresh chopped flatleaf parsley
2 tablespoons fresh chopped basil
Grated Parmesan cheese
Cook pasta according to package cooking recommendations, drain (reserving 1 cup of cooking liquid) and keep warm.
In a large skillet (or small dutch oven) over medium heat, add oil. Saute onions until soft, about 8 minutes. Add garlic and cook an additional minute. Add celery and carrots and saute for 5 minutes. Crumble in ground beef and cook, stirring until meat is no longer pink. Reduce heat to medium-low. Stir in tomatoes, parsley and basil, and cook until sauce thickens, about 30 minutes. Serve bucatini in pasta bowls topped with Bolognese sauce. Garnish with Parmesan cheese.
Chef’s tip: If bucatini or Bolognese sit for an extended period before serving and get a little dried out, toss with a bit of the reserved cooking liquid.
___
Related stories
Cooking for two—Settle in for a delightful dinner with easy-to-prepare entrees from Chef Belinda Smith-Sullivan.