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Ingredients (one per line)
2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 medium carrot, diced 1 celery stalk, diced 500 grams ground beef 100 grams pancetta, diced 1 can (400 grams) crushed tomatoes 2 tablespoons tomato paste 1 cup red wine 1 cup beef broth 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 400 grams pasta (e.g., spaghetti or tagliatelle) Grated Parmesan cheese for serving
Instructions (one step per line)
Heat 2 tablespoons olive oil in a large pot over medium heat — 2 minutes Add 1 medium onion (chopped) and sauté until translucent — 5 minutes Stir in 2 cloves garlic (minced) and cook until fragrant — 1 minute Add 1 medium carrot (diced) and 1 celery stalk (diced) — 3 minutes Increase heat to medium-high and add 500 grams ground beef and 100 grams pancetta (diced), cook until browned — 8 minutes Stir in 1 cup red wine and let it simmer until reduced by half — 5 minutes Add 1 can (400 grams) crushed tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and pepper to taste — 1 minute Bring to a boil, then reduce heat to low and let it stew for 1 hour, stirring occasionally — 60 minutes Meanwhile, cook 400 grams pasta according to package instructions — 10 minutes Drain pasta and serve topped with Bolognese sauce and grated Parmesan cheese — 2 minutes
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