Try our Summer Bolognese for a lighter, fresher take on the classic. With ground beef, fresh and crushed tomatoes, basil, parmesan, and red onion, it’s perfect for warm evenings and ready in just an hour.
You'll also love my other summer pasta recipes like this creamy tomato pasta and this burst cherry tomato pasta.
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⭐️ Why this recipe works
- Uses fresh, seasonal ingredients: Provides a light and flavorful sauce perfect for summer.
- Ground beef: Adds protein and a rich, hearty flavor.
- Fresh and crushed tomatoes: Create a balanced, rich tomato flavor.
- Fresh basil and parmesan: Add depth of flavor and freshness.
- Quick to prepare: Ideal for a summer evening meal.
- Versatile: Can be adapted with different vegetables or proteins.
🧾 Ingredients notes
- Ground Beef: Adds protein and a rich, hearty flavor.
- Fresh Tomatoes: Provides a fresh, juicy base for the sauce.
- Crushed Tomatoes: Adds body and depth to the sauce.
- Red Onion: Adds sweetness and a slight crunch.
- Garlic: Enhances the overall flavor with its aromatic qualities.
- Fresh Basil Leaves: Adds a fresh, herbaceous note.
- Grated Parmesan Cheese: Adds umami and a creamy texture.
- Olive Oil: Helps to sauté ingredients and enhances the flavor.
- Salt and Pepper: Seasoning to taste.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Summer Bolognese recipe step-by-step
- Prepare Ingredients: Dice the fresh tomatoes, chop the red onion, mince the garlic, and chop the basil leaves.
- Cook Beef: Heat olive oil in a large pan over medium heat. Add ground beef, cook until browned, and break it up with a spoon.
- Add Aromatics: Add the chopped red onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant.
- Combine Tomatoes: Stir in the diced fresh tomatoes and the crushed tomatoes. Season with salt and pepper to taste.
- Simmer: Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
- Add Basil and Parmesan: Stir in the chopped basil leaves and grated parmesan cheese. Let the sauce simmer for an additional 5 minutes.
- Serve: Toss the sauce with your favorite cooked pasta and serve hot. If desired, garnish with extra basil and parmesan.
📖 Substitutions and variations
- Ground Turkey/Chicken: For a lighter version, substitute ground beef with ground turkey or chicken.
- Vegetarian: Replace ground beef with finely chopped mushrooms or a plant-based ground meat alternative.
- Additional Vegetables: Add diced zucchini, bell peppers, or carrots for extra nutrition and flavor.
- Herbs: Use other fresh herbs like oregano, thyme, or parsley in addition to or instead of basil.
- Cheese: Substitute parmesan with pecorino romano or a dairy-free cheese alternative.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Roast the Tomatoes and garlic: For an extra layer of flavor, roast the fresh tomatoes in the oven before adding them to the sauce. This will bring out their natural sweetness.
- Deglaze the Pan: After browning the beef, deglaze the pan with a splash of white wine or chicken broth to lift the fond (browned bits) and incorporate them into the sauce.
- Let the Sauce Rest: Allow the sauce to rest for a few minutes off the heat before serving. This can help the flavors meld together even more.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Bolognese sauce in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the Bolognese sauce in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw the sauce in the fridge overnight if frozen, then warm it in a saucepan over medium heat until hot, stirring occasionally.
❓Recipe FAQ's
Replace the ground beef with finely chopped mushrooms or a plant-based meat substitute for a vegetarian version.
If the sauce is too acidic, you can balance it out with a pinch of sugar or a splash of balsamic vinegar.
Toss the cooked pasta with a little olive oil immediately after draining to prevent sticking. You can also add the pasta directly to the sauce and toss to coat evenly.
Try these other summer pasta recipes:
Did you make this Easy Summer Bolognese? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Easy Summer Bolognese
Ingredients
- 1 lb ground beef
- 2 cups fresh tomatoes, diced
- 14.5 oz crushed tomatoes
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh basil leaves, chopped
- ½ cup grated parmesan cheese
- 2 tablespoon olive oil
- Salt and pepper to taste
- Pasta of your choice, cooked according to package instructions
Instructions
- Prepare Ingredients: Dice the fresh tomatoes, chop the red onion, mince the garlic, and chop the basil leaves.
- Cook Beef: Heat olive oil in a large pan over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add Aromatics: Add the chopped red onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant.
- Combine Tomatoes: Stir in the diced fresh tomatoes and the crushed tomatoes. Season with salt and pepper to taste.
- Simmer: Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
- Add Basil and Parmesan: Stir in the chopped basil leaves and grated parmesan cheese. Let the sauce simmer for an additional 5 minutes.
- Serve: Toss the sauce with your favorite cooked pasta and serve hot. Garnish with extra basil and parmesan if desired.
Notes
- Tomatoes: Use ripe, juicy tomatoes for the best flavor. Roma or vine tomatoes work well.
- Make it Vegetarian: Substitute the ground beef with a plant-based ground meat alternative.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheating Tips: Reheat gently on the stove over low heat to maintain the sauce's texture and flavor.
- Add Depth: For a richer flavor, add a splash of red wine or balsamic vinegar during the simmering process.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Karen (Back Road Journal) says
Great photo...food almost too pretty to eat.
Debs says
Thanks so much Karen! Almost... <3
The Novice says
This looks so yummy! And made in only one pot - I love it!
Debs says
Thank you so much! It's my husband's new favourite!
Keith Gooderham says
Fabulous colours and styling and I am sure that it will taste equally good!
Debs says
Thanks so much Keith! Hope you love it.