This deeply savoury Bolognese leans on a rich red wine reduction and woody herbs to deliver a restaurant-worthy flavour with minimal fuss. The mashed potatoes cook almost entirely hands-free, so everything lands on the table at the same moment without stress.

---

---

Steps

• Fill a large pot with cold water, add salt to the pasta, and bring it to a boil over high heat. In a separate medium pot, add the cubed potatoes and whole garlic cloves, cover with cold salted water, and bring to a boil over high heat. 
• While both pots are coming to a boil, heat olive oil in a large, deep skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened and translucent. 
• Add the minced garlic to the skillet and cook for 1 minute until fragrant. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and the meat is lightly browned. 
• Push the beef to the edges of the skillet and add the tomato paste to the center. Let it toast undisturbed for 90 seconds until it deepens to a brick-red color, then stir it into the meat. 
• Pour in the red wine and red wine vinegar. Scrape up any browned bits from the bottom of the pan. Let the liquid reduce for 4 to 5 minutes over medium-high heat until it is reduced by roughly half and smells deeply fragrant. 
• While the wine reduces, check your potatoes. Once boiling, reduce to a steady medium boil and cook for 15 to 18 minutes until a fork slide through a potato cube with no resistance. 
• Add the crushed tomatoes, thyme, rosemary, salt, and pepper to the skillet. Stir well, reduce heat to medium-low, and let the sauce simmer uncover for 20 minutes, stirring every 5 minutes, until thick and glossy. 
• While the sauce simmers, drop the pasta into the now-boiling pasta water. Cook according to package directions until al dente, usually 9 to 11 minutes. Reserve ½ cup of pasta water before draining. 
• While the pasta cooks, drain the potatoes and garlic well and return them to the warm pot. Add the butter and let it melt for 1 minute. Mash everything together until smooth, then stir in the warm milk, salt, and pepper. Cover and keep warm at the lowest heat setting. 
• Drain the pasta and add it directly to the simmering Bolognese. Toss well over medium heat for 1 to 2 minutes, adding a splash of the reserved pasta water if the sauce feels too thick. 
• Divide the pasta into four bowls and top with Parmesan and fresh parsley. Serve the mashed potatoes alongside and get them on the table while everything is hot. 

---

Presented by :

These recipes were generated by artificial intelligence. Think of them as inspiration to kickstart your weekly meal planning. They’re a collection of ideas, based on the most sought-after food items, to browse freely and spark your creativity in the kitchen.