Beef Bolognese Pasta (without pork)
A rich and hearty beef bolognese with grated vegetables, sun-dried tomatoes, and fresh herbs simmered into a thick sauce. Perfect for batch cooking and freezes brilliantly for easy weeknight dinners.
Nutrition per 100g
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Ingredients
- 15 g olive oil
- 300 g onion
- 200 g carrots
- 150 g celery
- 20 g garlic
- 10 g oregano
- 10 g rosemary
- 1200 g ground beef
- 180 g red wine
- 150 g tomatoes
- 10 g basil
- 800 g canned tomatoes
- 500 g pasta
- 200 g pasta water
- 5 g salt
- 5 g pepper
- 30 g parmesan
Mise en Place
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Grate the onions
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Grate the carrots
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Grate the celery
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Mince the garlic cloves
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Roughly chop the oregano, rosemary, and basil
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Roughly chop the sun-dried tomatoes
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You will need a pot large enough for the food.
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add the grated onion, carrots, and celery. Cook for 5-6 minutes until softened and starting to caramelize.
Add the minced garlic, oregano, and rosemary. Stir for 1 minute until fragrant.
Add the ground beef and break it up with a spoon. Cook for 8-10 minutes until browned all over.
Pour in the red wine and scrape the bottom of the pot. Let it reduce by half, about 2 minutes.
Add the canned tomatoes, sun-dried tomatoes, and a splash of water. Stir well.
Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce is thick.
Stir in the fresh basil and season with salt and pepper to taste.
Cook the pasta separately in salted boiling water. Reserve 200g of starchy pasta water before draining.
Stir the reserved pasta water into the bolognese sauce for extra body and creaminess.
Serve the pasta topped with the bolognese and grated parmesan.
Let the dish cool. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.