It has the most authentic, delicious Italian taste and texture, with sauce that clings to every bite of pasta thanks to a few easy tricks (which can be utilized in other pasta recipes, too).
It took me a long time, even as I became a good cook, to realize that the way to cook pasta at home is NOT to simply boil the noodles and throw some sauce on. Countless times I’ve ended up with a watered down sauce that slides away from the pasta, or mushy noodles, or flavorless pasta that tasted like cardboard. Since moving to Texas, I’ve been hankering for some good Italian food. I’ve not found anything that compares to that in the Boston area (you can’t get much better than that!), so I’ve resolved to learn how to make Perfect Pasta at home. I think I’ve finally figured it out, and can’t wait to share these tips and tricks with you in this pasta with bolognese sauce recipe!
The ingredients for pasta with bolognese sauce
First, let’s talk about the ingredients. There are only five, but they are mighty. For this recipe, I used three main ingredients: The other two ingredients elevate the taste to the next level:
Tips and tricks to making pasta bolognese
There are three main steps to this pasta with bolognese sauce recipe- cooking the pasta, cooking the sauce, and combining the two. Here are some tricks and tips for each part, which will make the taste and texture Italian-restaurant worthy. When cooking the pasta, there are two things to keep in mind.
When cooking the bolognese sauce, you’ll first cook up the ground beef. Make sure to break the beef up into very small pieces. I used a potato masher as it was cooking to ensure it was broken up. This will ensure it’s small enough to stick to the pasta pieces and be part of the sauce, rather than being in large chunks that have to be eaten separately. After you finish cooking the beef, scoot it to one side of the skillet and tilt the pan so you can spoon any grease/liquid that has separated from the beef. This will ensure the sauce isn’t too greasy or watered down.
Finally, you’ll combine the sauce and the pasta together. Before you drain the pasta, be sure to reserve 1-2 cups of the pasta water. It’s full of salty, starchy goodness that is vital in finishing off this recipe and ensuring the sauce thickens enough to stick to every bite of pasta. You’ll mix the drained pasta with the meat sauce mixture and stir to coat, continuing to cook over medium-low heat, adding 1/4 cup of the pasta water as you do so. This pasta water will thicken the sauce slightly and enable the pasta to finish cooking, since it was drained before it reached al dente. Keep stirring and adding the water 1/4 up at a time until the pasta fully cooks to al dente perfection and the sauce sticks to every bite. You’ll know when it’s time. Then, drizzle in some extra-virgin olive oil and mix in the pecorino romano cheese to finish everything off. That’s it! 25 minutes, five ingredients, and the best pasta with bolognese sauce you can make at home EVER.
Other easy pasta recipes
Spaghetti alla Carbonara Bucatini all’Amatriciana Pappardelle with Zucchini, Mushrooms, and Marinara Linguine Fra Diavolo Spaghetti with Arugula and Cherry Tomatoes Italian Mac and Cheese
For a low carb alternative to pasta, try mixing the bolognese sauce with cooked spaghetti squash. For a more authentic, traditional bolognese sauce recipe, try this Authentic Bolognese Sauce from Inside the Rustic Kitchen. Here’s the printable recipe!
