Blob Video Bolognese

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-simmered meat sauce with rich tomato depth, inspired by Facebook's video streaming technology. This italian-inspired pasta ready in about 100 minutes pairs ground beef, diced carrots, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ground beef
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 3 garlic cloves
• 28 oz canned crushed tomatoes
• 14 oz diced canned tomatoes
• 2 tbsp diced tomato paste
• 1/2 cup red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz fettuccine pasta

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 12 oz ground beef and cook until browned, breaking into crumbles, about 8 minutes, then drain excess fat.
2. Step 2: Add 1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced onion, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then pour in 1/2 cup red wine and simmer until reduced by half, about 3 minutes.
4. Step 4: Add 28 oz crushed tomatoes, 14 oz diced tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
5. Step 5: While sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
6. Step 6: Toss drained pasta with the sauce, adding reserved pasta water as needed to achieve a glossy consistency. Serve immediately with extra Parmesan cheese.