Stanley Tucci’s 20-Minute Bolognese proves that classic Italian comfort food doesn’t need hours to cook. The beloved actor and food connoisseur brings his signature charm and simplicity to this easy version of the traditional meat sauce. Made with sautéed aromatics, juicy ground beef, and a touch of nutmeg, this dish delivers all the cozy, robust flavors of an authentic Italian kitchen — in under half an hour.
Serve it with fettuccine, a drizzle of olive oil, and a sprinkle of fresh basil for a dinner that feels both elegant and effortless.
Why Everyone Will Love This Recipe
- Ready in 20 minutes: Big Italian flavor in a fraction of the time.
- Authentic ingredients: Aromatic vegetables and nutmeg create a deep, classic taste.
- Versatile and hearty: Works with fettuccine, spaghetti, or any pasta you love.
- Tucci-approved: A simple, rustic recipe straight from a true Italian food lover.
Ingredients
- 1 lb ground beef (high fat = more flavor)
- 1 box fettuccine, cooked per package directions
- Butter (for sautéing)
- Olive oil (for sautéing)
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves minced garlic
- 1 can diced tomatoes
- Chicken stock (a splash, for flavor and depth)
- Pinch of nutmeg
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish (optional)
How to Make Stanley Tucci's 20-Minute Bolognese
- In a large skillet, heat a combination of olive oil and butter over medium heat. Add the diced onion, celery, and carrot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute. Add the ground beef, breaking it apart with a spoon. Cook until browned all over, then drain any excess fat from the pan.
- Pour in the diced tomatoes and a splash of chicken stock to loosen the mixture. Add a pinch of nutmeg, along with salt and pepper to taste. Stir everything together and reduce the heat to low. Let the sauce simmer for about 5–10 minutes, until thickened and rich.
- While the sauce simmers, cook the fettuccine in salted boiling water according to package directions. Drain well, reserving a small splash of pasta water.
- Toss the hot pasta with the sauce, adding a bit of pasta water if needed to help it cling. Garnish with fresh basil and a drizzle of olive oil before serving.
How to Store
Store leftovers in the refrigerator in an airtight container for up to 3 days. Warm gently in a skillet with a splash of stock or water to loosen the sauce.
How to Freeze
Cool completely, then freeze the sauce only in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before tossing with freshly cooked pasta.
Frequently Asked Questions
Can I use ground turkey or pork instead of beef?
Yes! Ground pork adds richness, while turkey keeps it lighter. You can even mix both for a balanced flavor.
Why add nutmeg?
Nutmeg enhances the sauce’s warmth and depth, a subtle Italian trick for richer Bolognese.
Can I add wine to this recipe?
Absolutely. A splash of red wine in place of chicken stock adds bold, savory flavor.
What’s the best pasta for this sauce?
Fettuccine is classic, but tagliatelle, pappardelle, or even spaghetti work beautifully.
Can I make this ahead?
Yes — the sauce tastes even better the next day after the flavors meld together.
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