Budget-Smart Pasta Bolognese with Smart Swaps
20min
1h 30min
4
685
Chef's Note
This recipe is designed to showcase where generic brands truly shine: the dried pasta, canned tomatoes, and tomato paste perform identically to premium brands because they're commodity ingredients with standardized manufacturing. Save your money on these staples and invest in good Parmesan cheese for finishing—that's where quality makes a noticeable difference. The sauce also freezes beautifully for up to 3 months, making it perfect for batch cooking on a budget.
Tags
Ingredients
1 pound generic dried spaghetti or rigatoni
2 tablespoons olive oil
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
1 pound ground beef (80/20)
8 ounces ground pork
3 tablespoons store-brand tomato paste
28 ounces generic canned crushed tomatoes
1 cup whole milk
1 cup dry red wine (or beef broth)
1 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
to taste kosher salt
to taste black pepper
for serving grated Parmesan cheese
for garnish fresh basil leaves
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (this soffritto is the flavor foundation). Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
- 2
Add minced garlic and cook for 1 minute until fragrant. Push vegetables to the side of the pot.
- 3
Increase heat to medium-high. Add ground beef and pork, breaking it up with a wooden spoon. Cook for 6-8 minutes until meat is browned and no longer pink. Season with 1 teaspoon salt and ½ teaspoon pepper.
- 4
Stir in tomato paste and cook for 2-3 minutes, stirring constantly. This caramelizes the paste and deepens the flavor—a crucial step that works identically with generic tomato paste.
- 5
Pour in the red wine (or broth), scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until mostly reduced.
- 6
Add the crushed tomatoes, oregano, basil, and bay leaves. Stir to combine. Bring to a gentle simmer, then reduce heat to low.
- 7
Partially cover the pot and let the sauce simmer gently for 60 minutes, stirring every 15 minutes. The sauce should bubble gently but not vigorously. Add a splash of water if it gets too thick.
- 8
After 60 minutes, stir in the milk. This is a traditional Italian technique that adds richness and mellows the acidity. Continue simmering uncovered for another 15 minutes.
- 9
Taste and adjust seasoning with salt and pepper. Remove bay leaves. The sauce should be thick, rich, and deeply flavorful.
- 10
About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 11
Toss the drained pasta with the bolognese sauce, adding splashes of pasta water as needed to create a silky coating. The starchy water helps the sauce cling to the pasta.
- 12
Serve in warm bowls, topped with freshly grated Parmesan and torn basil leaves.
Nutrition Information (per serving)
685
42g
68g
24g
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