Bucatini Bolognese Recipe

Introduction

Bucatini Bolognese is a hearty and comforting Italian pasta dish featuring thick, hollow bucatini noodles coated in a rich, savory meat sauce. This recipe blends simple ingredients to create a satisfying meal perfect for any day of the week.

Ingredients

• 1 lb / 450 g bucatini pasta
• 1 lb / 450 g ground beef
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 42 oz / 1200 g crushed tomatoes with tomato puree (1 and 1/2 cans)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper, or to taste

Instructions

1. Step 1: In a large, heavy pan, heat the olive oil over high heat. Add the ground beef, chopped onion, and minced garlic. Cook, stirring and breaking apart the meat with a wooden spoon, until the beef is fully browned and no pink remains, about 5 to 8 minutes.
2. Step 2: Stir in the crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well to combine all ingredients.
3. Step 3: Lower the heat to a simmer. Cover the pan partially with a lid to prevent splashes, and let it cook gently for 15 minutes, stirring occasionally.
4. Step 4: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook according to package instructions until al dente. Drain thoroughly.
5. Step 5: Add the drained bucatini to the Bolognese sauce. Toss gently to coat the pasta evenly with the sauce.
6. Step 6: Serve the bucatini Bolognese in bowls or plates. For an extra touch, sprinkle with freshly grated Parmesan cheese, fresh basil leaves, and a few cracks of black pepper. Enjoy!

Tips & Variations

• For deeper flavor, simmer the sauce longer on low heat, up to 45 minutes, stirring occasionally.
• Swap ground beef with a mix of beef and pork for a more complex taste.
• Add a splash of red wine to the meat while browning for extra richness.
• If fresh basil isn’t available, dried Italian herbs can be used instead.
• For a vegetarian version, substitute ground beef with finely chopped mushrooms or lentils.

Storage

Store any leftover Bolognese sauce separately from the pasta in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. Cooked bucatini can also be refrigerated but is best eaten fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of bucatini?

Yes, you can substitute bucatini with spaghetti, rigatoni, or pappardelle. Choose pasta shapes that hold sauce well to enjoy a similar experience.

Is it possible to prepare this sauce in advance?

Absolutely. Bolognese sauce often tastes better the next day as the flavors deepen. Store it in the refrigerator overnight and reheat before serving. You can also freeze it for up to 3 months.

Bucatini Bolognese Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This Bucatini Bolognese recipe combines al dente bucatini pasta with a rich, hearty Bolognese sauce made from browned ground beef, tomatoes, and Italian seasonings. Perfect for a comforting Italian dinner, the sauce simmers slowly to develop deep flavors before being tossed with the pasta and topped with parmesan and fresh basil.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb / 450 g bucatini pasta

Sauce

• 1 lb / 450 g ground beef
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 42 oz / 1200 g crushed tomatoes with tomato puree (1 and 1/2 cans)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper, or to taste

Toppings

• Freshly grated parmesan cheese (to serve)
• Fresh basil leaves (to serve)
• Freshly cracked black pepper (to serve)

Instructions

1. Brown meat. Add the ground beef, diced onion, minced garlic, and 1 tablespoon of olive oil to a large, heavy pan. Cook over high heat until the beef is browned and no pink is showing, about 5 to 8 minutes. Use a wooden spoon to break apart any clumps of meat as you go.
2. Add sauce ingredients. Next, pour the crushed tomatoes, tomato paste, Worcestershire sauce, Italian herbs, salt, and pepper into the pan. Stir to combine thoroughly.
3. Simmer. Reduce the heat to low. Cover the pot with a lid (optional, to avoid splashes) and let the sauce simmer gently for 15 minutes. Stir occasionally to prevent sticking and help flavors meld.
4. Cook bucatini. While the sauce is simmering, bring a large pot of water to a rolling boil. Add the bucatini pasta along with 1 teaspoon of salt. Cook according to the package instructions until al dente, then drain well.
5. Combine pasta and sauce. Add the cooked bucatini to the Bolognese sauce in the pan. Stir gently to coat the pasta evenly with the rich sauce.
6. Serve. Portion the bucatini Bolognese into bowls or serving plates. Garnish generously with freshly grated parmesan cheese, fresh basil leaves, and a few cracks of black pepper. Enjoy your hearty Italian meal!

Notes

• For deeper flavor, consider simmering the sauce longer, up to 30 minutes, stirring occasionally.
• You can substitute ground beef with ground turkey or pork for a different taste.
• Feel free to add a splash of red wine to the sauce when adding tomatoes for additional richness.
• Reserve some pasta cooking water to loosen the sauce if needed before combining with pasta.
• Use freshly grated parmesan rather than pre-grated for better melt and flavor.

Keywords: Bucatini Bolognese, Italian pasta recipe, Bolognese sauce, ground beef pasta, spaghetti alternative, classic Italian dish