I fell in love with Bolognese pasta when I studied abroad in Doha, Qatar on a Middle Eastern Journalism Scholarship from Northwestern. I ordered Spaghetti Bolognese from Biella, an Italian restaurant, during every exam week since it’s so comforting, hearty, and rustically flavorful.
This is the BEST bolognese recipe, and I’m not sensationalizing, I genuinely think it’s better than any bolognese I’ve had from a restaurant or an 8-hour authentic slow-cooked recipe I’ve tried. It’s so easy, quick, and seasoned with a deeply vibrant Tuscan spice blend.
You probably already have all the ingredients at home, but one that I would recommend paying special attention to is the marinara sauce. I use Rao’s Homemade Marinara Sauce and can’t recommend a better jarred sauce. I’ve tried fresh marinara sauces from local restaurants and other brands you can find at Whole Foods, but Rao’s has the most memorable flavor. You can use any high-quality marinara sauce of 32oz (use 24oz if you want less of a tomato taste, but I think that’s the best part!).
I’ve also made this with a quick, homemade tomato sauce comprised of crushed tomatoes and tomato paste. It takes a bit longer but is still super easy; if you go this route, your result should come out more or less the same since the flavor of this bolognese is from the simmering of the seasoning.
I make this recipe multiple times a week on lazy cooking days and really never get sick of it. Every time I serve it to guests and they ask for the recipe, I’m so protective of it because I love it so much. It’s so adaptable and you can easily make it your own by adjusting seasonings to taste.
If you make this Tuscan Spiced Bucatini Bolognese, tag @cleaneatsfactory on Instagram!
Brown the meat
I use a 93% lean ground beef and skim off any fat that accumulates to allow the tomato flavor to be unadulterated. Season with salt & pepper to taste.
Add the seasoning
Find the Tuscan Spice Blend recipe below! I used 2 grated garlic cloves since I ran out of garlic powder.
ADD THE MARINARA
I use Rao’s 32oz Marinara and 1/4 cup water shaken in the jar to get every bit out. You can use 24oz for a less tomato flavor, if desired.
SIMMER FOR 15 MIN
While your pasta is cooking, simmer the sauce for 15 minutes (or longer, if desired) to slightly thicken and for the flavors to come together.
Find the full recipe below:
Tuscan Spiced Bucatini Bolognese
Ingredients
- 2 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp ground fennel
- 1/2 tsp cayenne (use 1/4 tsp if spice averse)
- 32 oz Marinara Sauce (Rao's is recommended)
- 1 lb lean ground beef
- Salt to taste
- Freshly cracked black pepper, to taste
- Avocado Oil
- Pasta of your choice (I used bucatini)
- Optional finishes: EVOO, Grass-Fed butter, basil, Parmesan
Instructions
- Brown and break up the ground beef. Slightly tilt the pan to one side to to skim off any additional fat that accumulates, using a paper towel to absorb and discard it. Season to taste with salt and pepper.
- Add the marinara sauce and 1/4 c water (I like to shake it in the nearly empty jar to get every last bit of sauce). Stir to combine and simmer for 5 minutes.
- Add the Tuscan seasoning blend, season to taste with salt and pepper and stir to combine. Simmer on medium-low for 15 minutes, until slightly thickened.
- Finish the sauce with 2 tbsp butter or EVOO, if desired. Top with basil and Parmesan on the pasta of your choice!
