Quick Bolognese Pasta with Calamarata (20 Minutes) | CookOS

Quick Bolognese Pasta

Name: Quick Bolognese Pasta with Calamarata (20 Minutes)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 medium carrot, sliced; 3 cloves garlic, smashed; salt, to taste; 1 lb ground beef; 1 (14 oz) can cherry tomatoes; 1/4 cup fresh basil, torn; 1 lb Calamarata pasta; 1/2 cup Pecorino cheese, grated

Quick Bolognese Pasta is a 20-minute weeknight sauce made with ground beef, diced vegetables, and canned cherry tomatoes, finished with fresh basil and Pecorino cheese over Calamarata pasta.

🌍Italian 🏷️Bolognese 🏷️Pasta 🏷️Ground beef 🏷️Weeknight dinner Quick recipe

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

2 tbsp olive oil
1 medium onion, diced
1 medium carrot, sliced
3 cloves garlic, smashed
salt, to taste
1 lb ground beef
1 (14 oz) can cherry tomatoes
1/4 cup fresh basil, torn
1 lb Calamarata pasta
1/2 cup Pecorino cheese, grated

10 Ingredients

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Instructions

1
In a large pot or Dutch oven, heat olive oil over medium heat.
2
Add the diced onion, sliced carrot, and smashed garlic cloves. Season with salt.
3
Sauté the vegetables until they are soft.
4
Add the ground beef to the pot. Break it up with a spoon and cook until browned.
5
Pour in the can of cherry tomatoes. Use kitchen shears to break up the tomatoes directly in the pot.
6
Stir in the torn fresh basil and let the sauce simmer.
7
Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook according to package directions until al dente.
8
Using a spider strainer or slotted spoon, transfer the cooked pasta directly into the bolognese sauce.
9
Add the grated Pecorino cheese and toss everything together until the pasta is well-coated.
10
Serve immediately.

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Tips & Notes

Pro tips

Smash the garlic rather than mince it for fuller flavor extraction into the oil, then remove before serving if you prefer milder garlic notes.
Brown the ground beef in a single layer without stirring for the first 2–3 minutes to build fond, then break it apart for better texture.
Tear basil by hand just before serving—cutting bruises leaves and turns them dark, weakening fresh flavor.
Cook pasta 1–2 minutes under package time so it finishes al dente when tossed hot with the sauce.

Substitutions

Ground beef → ground lamb or ground pork (adjusts richness and flavor profile slightly)
Calamarata pasta → rigatoni, penne, or fettuccine (sauce clings equally well)
Pecorino cheese → Parmesan or Grana Padano (same umami, slightly different saltiness)
Fresh basil → 1 tbsp dried oregano added to the sauce (stir in at the same time as tomatoes)

Storage & make-ahead

Refrigerate sauce up to 3 days in an airtight container; freeze up to 2 months. Reheat gently on the stovetop, thinning with water or pasta water as needed. Store pasta separately to prevent sogginess.

Common Questions

Can I use regular spaghetti instead of Calamarata?

Yes. Calamarata's large ring shape holds sauce well, but any pasta shape works. Adjust cooking time per package directions.

Can I make this bolognese ahead?

Yes. The sauce keeps refrigerated for up to 3 days and freezes for 2 months. Reheat gently on the stovetop, adding water if needed to loosen.

What can I substitute for Pecorino cheese?

Parmesan or Grana Padano are direct swaps. Use the same amount and adjust salt to taste.

How do I know when the sauce is done?

The meat should be fully browned and broken apart, and the sauce should simmer gently for 8–10 minutes after adding tomatoes. It's done when flavors meld and sauce thickens slightly.