Pasta Bolognese with Ground Beef and Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A classic Italian pasta Bolognese featuring savory ground beef simmered in a rich tomato sauce with roasted cherry tomatoes for added sweetness. This Italian-inspired meal-prep recipe, ready in about 45 minutes, pairs ground beef (85% lean), spaghetti, cherry tomatoes 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 ground beef (85% lean)
• 12 oz spaghetti
• 1 pint, halved cherry tomatoes
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry red wine
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/4 cup, chopped fresh basil leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, freshly grated (for serving) Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 pint halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 15 minutes until softened and slightly caramelized.
2. Step 2: 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, reserving 1/2 cup pasta water.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 1 finely diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and 1 lb ground beef to the skillet. Cook, breaking up meat with a spoon, until browned, about 6-7 minutes.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and deep red. Pour in 1/2 cup dry red wine and let simmer for 3-4 minutes until reduced slightly.
6. Step 6: Add 1 can (28 oz) crushed tomatoes, 1 tsp dried oregano, 1 1/4 tsp salt, and 1/2 tsp black pepper. Simmer sauce on low for 10 minutes to thicken.
7. Step 7: Stir in roasted cherry tomatoes and 1/4 cup chopped fresh basil. Toss cooked spaghetti into the sauce, adding reserved pasta water a little at a time to loosen if needed.
8. Step 8: Serve immediately topped with 1/2 cup freshly grated Parmesan cheese.