Classic Beef Bolognese with Fresh Basil and Parmesan

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Rich and savory slow-simmered beef ragu infused with fresh basil and finished with grated Parmesan for comforting Italian flavor. This Italian-inspired beef recipe, ready in about 75 minutes, pairs ground beef, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1 lb (85% lean) ground beef
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 1 stalk, finely diced celery stalk
• 3 minced garlic cloves
• 3 tbsp olive oil
• 1 can (28 oz) canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1/4 cup chopped fresh basil leaves
• 1/2 cup grated, plus more for serving Parmesan cheese
• 12 oz spaghetti

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 1 medium diced yellow onion, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 7 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lb ground beef and brown for 6-8 minutes, breaking up with a spoon until no longer pink.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1/2 cup dry red wine, scraping any browned bits from the pan, and simmer until wine is reduced by half, about 5 minutes.
4. Step 4: Add 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Bring to a gentle simmer, cover partially, and cook for 45 minutes, stirring occasionally.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
6. Step 6: Stir 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese into the sauce. Adjust consistency with reserved pasta water if needed.
7. Step 7: Toss the cooked spaghetti with the sauce and serve topped with additional grated Parmesan.