Bolognese Pasta
Cheesy Garlic Bread

A comforting classic, this Bolognese pasta features a savory, slow-simmered meat sauce and fresh Parmesan, served alongside crispy, toasted cheesy garlic bread.

Ingredients

• 250 g ground beef
• 1 carrot
• 1 yellow onion
• 2 garlic cloves
• 1 tbsp tomato paste
• 200 ml crushed tomatoes
• 2 tbsp soy sauce
• 1 tbsp Italian seasoning
• 200 g spaghetti
• 1 loaf ciabatta bread
• 2 tbsp butter
• 50 g Parmesan cheese
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. 1Grate the carrot

   

   Using a hand grater, shred the carrot into fine pieces. Ensure a firm grip on the carrot to grate it safely and efficiently.

   Tip: Keep your fingers clear of the grating surface as you approach the end of the carrot.
2. 2Mince the onion

   

   Place the onion on a cutting board and finely mince it using a sharp chefs knife. Consistent, small pieces will ensure it cooks evenly.

   Tip: Chilling the onion for 15 minutes before cutting can help prevent eyes from watering.
3. 3Boil the pasta

   

   Bring a pot of salted water to a boil and cook the spaghetti for 12 minutes, or until it reaches your desired texture. Stir occasionally to ensure the noodles do not stick together.

   Tip: Salt the boiling water generously; it is the only chance to season the pasta itself.
4. 4Prepare the pasta

   

   Once the pasta is cooked and drained, transfer it to a metal bowl. Add a tablespoon of olive oil and toss well to coat the strands evenly and prevent sticking.

   Tip: Toss the oil in while the pasta is still warm to help it coat the surface more effectively.
5. 5Sauté vegetables

   

   In a pan with a little oil, add the grated carrots and minced onion. Sauté over medium heat until they become soft and translucent.

   Tip: Cooking them slowly allows the vegetables to release their sweetness into the base of the sauce.
6. 6Add aromatics

   

   Once the vegetables are soft, stir in the minced garlic and a tablespoon of Italian seasoning. Cook for another minute until fragrant.

   Tip: Garlic burns quickly, so add it at the last minute and keep stirring to avoid bitterness.
7. 7Combine beef and vegetables

   

   Add the previously browned ground beef back into the pan with the sautéed onions and carrots. Stir everything together over medium heat to ensure the flavors are well combined before adding the liquids.

   Tip: Make sure to scrape the bottom of the pan to incorporate any flavorful browned bits from the beef.
8. 8Simmer the meat sauce

   

   Add the tomato paste, crushed tomatoes, soy sauce, and a splash of pasta cooking water to the pan. Stir thoroughly, then cover and simmer over medium-low heat for 15 minutes to allow the sauce to thicken and develop flavor.

   Tip: Using a little bit of the starchy pasta water helps the sauce emulsify and cling better to the pasta.
9. 9Prepare garlic bread

   

   Take a halved ciabatta loaf and rub the cut surface with a fresh garlic clove. This infuses the bread with a mild, aromatic garlic flavor before toasting.

   Tip: Use a slightly stale bread for better texture when toasted.
10. 10Butter the bread

    

    Spread softened butter evenly over the garlic-rubbed surface of the ciabatta bread slices. Ensure the edges are well covered for a golden, crispy finish.

    Tip: Softening the butter at room temperature makes it much easier to spread without tearing the bread.
11. 11Add cheese and bake

    

    Generously sprinkle shredded Parmesan cheese over the buttered bread slices. Place in a preheated oven at 350°F (180°C) and bake for 6-8 minutes until the cheese is melted and the bread is golden brown.

    Tip: Keep a close watch in the final minutes to prevent the Parmesan from burning.
12. 12Combine pasta and sauce

    

    Add the cooked pasta into the pan with the thickened meat sauce. Toss well over low heat so that every strand of pasta is thoroughly coated with the rich, flavorful sauce.

    Tip: Toss gently to ensure the pasta stays intact while becoming perfectly coated.

Storage & Reheating

Burn It Off

Frequently Asked Questions