Entree: Italy – Emilia-Romagna – Bucatelli al Pomodoro e Ragù (Marinara-Bolognese) (Bucatelli with tomato sauce and Bolognese ragù)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) bucatelli pasta
- 10 oz (285 g) ground beef
- 6 oz (170 g) ground pork
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium (about 1 cup (240 ml)) (5 1/4 oz (150 g)) onion, finely chopped
- 2 cloves (about 2 tsp (10 ml)) (0.21 oz (6 g)) garlic, minced
- 1 medium (about 1 cup (240 ml)) (3 7/8 oz (110 g)) carrot, finely chopped
- 1 rib (about 1/2 cup (120 ml)) (2 1/8 oz (60 g)) celery, finely chopped
- 14 oz (400 g) can whole peeled tomatoes, crushed by hand
- 1 cup (240 ml) tomato passata (or additional crushed tomatoes)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef stock
- 3 tbsp (45 ml) chopped fresh basil leaves, plus extra for garnish
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 g) unsalted butter
- Salt
- Freshly ground black pepper
- 1/2 cup (50 g) grated Parmigiano-Reggiano for serving

Show original ingredient measurements

- 1 lb (450 g) bucatelli pasta
- 10 oz (285 g) ground beef
- 6 oz (170 g) ground pork
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium (about 1 cup) (150 g) onion, finely chopped
- 2 cloves (about 2 tsp) (6 g) garlic, minced
- 1 medium (about 1 cup) (110 g) carrot, finely chopped
- 1 rib (about 1/2 cup) (60 g) celery, finely chopped
- 14 oz (400 g) can whole peeled tomatoes, crushed by hand
- 1 cup (240 ml) tomato passata (or additional crushed tomatoes)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef stock
- 3 tbsp (45 ml) chopped fresh basil leaves, plus extra for garnish
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 g) unsalted butter
- Salt
- Freshly ground black pepper
- 1/2 cup (50 g) grated Parmigiano-Reggiano for serving

Instructions

1. Heat olive oil in a wide sauté pan over medium heat. Add onion, carrot, and celery and cook until softened, about 8 minutes. Add garlic and cook 1 minute.
2. Add ground beef and pork; brown thoroughly, breaking up lumps, about 8–10 minutes. Season lightly with salt and pepper.
3. Stir in tomato paste and cook 2 minutes. Pour in white wine, simmer until nearly evaporated, then add crushed tomatoes, passata, and beef stock. Bring to a gentle simmer.
4. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until sauce thickens. Stir in chopped basil and butter in the last 5 minutes; adjust seasoning.
5. Cook bucatelli in a large pot of salted boiling water until al dente. Reserve 1 cup (240 ml) pasta water and drain.
6. Combine pasta with sauce in the sauté pan, adding reserved pasta water a little at a time to achieve a silky consistency. Toss over medium-low heat until sauce clings to the bucatelli.
7. Serve topped with grated Parmigiano-Reggiano and torn basil leaves.