Oh how I love this Bucatini with Easy Bolognese recipe! This is such a comforting dish and it comes together in 30 minutes! Throw some delicious garlic bread into the mix, a nice salad and this is a perfect weeknight meal for your hungry family.

bucatini with easy bolognese! bon appetite!

What is Bolognese?

“Bolognese sauce known in Italian as ragù alla bolognese, ragù bolognese, or simply ragu) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.”

Although we love the all day cooking of a proper bolognese, this is quick and easy and can substitute in a pinch. I do have a closer to authentic bolognese recipe and here it is when you have time: Hearty, Satisfying Bolognese Sauce

bucatini with easy bolognese! bon appetite!

So, truth is sometimes store bought is fine. Just because we’re using a store bought red sauce, we are still using the required sofrito, heavy cream or milk and I used 80/20 ground beef and ground pork that lends to the fat required for a proper bolognese that develops after hours of cooking with different cuts of meats.

I used Rao’s Arrabiata Sause. https://amzn.to/2Z0VqK9

I like it because it has a little kick, likely red pepper flakes, but a marinara sauce will work great. This is a hearty meat sauce so it will stand up to a pasta like bucatini or pappardelle.

Any leftover sauce is perfect for lasagna. Here’s my lasagna recipe using Bolognese. the best lasagna bolognese with spinach and béchamel.

bucatini with easy bolognese! bon appetite!

I hope you love this easy Bolognese sauce recipe.

bucatini with easy bolognese! bon appetite!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

2 tbsp olive oil
1 cup grated carrot
1 cup celery, chopped
1 cup chopped onions
1 lb ground beef (I use 80/20)
1 lb ground pork
1 25 oz marinara (I used Rao's Arrabiata)
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
16 oz bucatini or pappardelle
parmesan cheese

Method

In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.

Not only is Bucatini All’Amatriciana simple, but it is equally delicious. This is also one of my favorite kinds of pasta to use. The hole down the middle allows the sauce to fill them making such a difference.

What is All’Amartriciana? https://www.nonnabox.com/bucatini-amatriciana-sauce-recipe. ” A classic Roman recipe, a first dish representation and celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.

Bucatini all’amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara, whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients that go into the recipe. Starting from the thickness and shape of the strips of bacon, for example, or the different methods of frying them (without fat, with oil or lard) and how they are simmered (wine, vinegar, or neither). Another small but important variation relates to the choice of pasta, and the varying quantities of meat and pasta used in the recipe. Another point of contention is the amount of fried onion used in the preparation, if indeed there is any at all.”

Simply Delicious – Bucatini All’Amatriciana

I served this with some garlic bread and a nice salad. I don’t have a lot of salads on my blog yet…definately working on changing that, but as I’ve previously posted my Italian Salad would be a great side dish, or even a nice green vegetable, or just some fresh tomatoes with olive oil and salt and pepper. Here’s my salad link: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Simply Delicious – Bucatini All’Amatriciana

Here’s the so very easy recipe!!

Bucatini All’Amatriciana

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 25

Total Time 1 45

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

extra virgin olive oil
8 oz guanciale, pancetta, or prosciutto (I used proscuitto)
2 large onions, cut in 1/2 inch dice
1/2-1 tsp crushed red pepper flakes
kosher salt
2 28 oz cans San marzano tomatoes, crushed with your hands or passed through the food mill
1 lb bucatini
1/2 cup grated parmigiano-reggiano, plus more for garnish
1 tbsp minced chives or parsley for garnish

Method

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it’s harder to take out once the pasta is in the pan. You’re looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.