Bolognese Sauce Base
A classic Italian meat sauce built on aromatic vegetables and tomato, designed to pair with any pasta shape. Customize the protein, pasta type, and aromatics to create endless variations.
Ingredients
Method
Dice the onion, carrot, and celery into small, even pieces. Mince the garlic.
Heat olive oil in a large pot over medium-high heat. Add the ground meat, breaking it apart with a wooden spoon, and cook until browned, 5–7 minutes. Drain excess fat if needed.
Add the diced onion, carrot, and celery to the pot. Cook, stirring often, until the vegetables soften, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook for 1–2 minutes until fragrant.
Pour in the canned tomatoes and broth. Stir well to combine. Bring to a gentle simmer.
Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally. The sauce should thicken and flavors will meld. Season with salt and black pepper to taste.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
Divide the cooked pasta among bowls. Ladle the bolognese sauce over each portion. Top with grated Parmesan cheese and fresh chopped parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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