Casarecce Bolognese
A rich and hearty Casarecce Bolognese made with beef, tomatoes, herbs, and perfectly twisted pasta for a comforting Italian dinner.
Equipment
- Large saucepan
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
- Pasta pot
- Colander
Ingredients
- 3 tablespoons olive oil
- 1 white onion finely chopped
- 3 garlic cloves minced
- 1 carrot finely chopped
- 500 g ground beef 10% fat content
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 400 g tinned tomatoes
- 400 ml water fill the empty tomato can
- 1 beef stock cube
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon ground black pepper
- 300 g casarecce pasta cooked al dente
- Parmesan grated (for topping)
- Fresh parsley finely chopped (for topping)
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion, garlic, and carrot. Sauté for 5–10 minutes until softened and aromatic.
- Add the ground beef. Break it up using a wooden spoon and brown for 5 minutes.
- Stir in thyme, oregano, tomato paste, and tinned tomatoes. Fill the empty tomato can with water (400ml) and add to the sauce.
- Add the crumbled beef stock cube, balsamic vinegar, sugar, salt, and pepper. Stir well.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Meanwhile, cook the casarecce pasta according to package instructions until al dente.
- Drain the pasta and combine with the Bolognese sauce. Add a splash of pasta water if needed to loosen.
- Serve hot with grated Parmesan, chopped parsley, and a crack of black pepper.
Notes
To make this vegan, use lentils, mushrooms, or plant-based mince.
For added depth, simmer for up to 2 hours.
Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
Reheat with a splash of water or milk to restore texture.
Great for batch cooking or freezing the sauce without the pasta.