Description
Shrimp and Beef Bolognese with Spaghetti
Take your classic Bolognese sauce to the next level by adding tender shrimp for a rich, hearty, and flavor-packed pasta dish. This fusion of surf and turf will delight your taste buds!
Ingredients
:
For the Sauce:
½ lb (225g) ground beef
½ lb (225g) shrimp, peeled and deveined
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1 red bell pepper, diced
1 can (14 oz/400g) diced tomatoes
2 tbsp tomato paste
½ cup (120ml) beef broth or water
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and pepper, to taste
For the Pasta:
12 oz (340g) spaghetti
Salt for boiling water
Garnish:
Fresh parsley, chopped
Instructions
:
Cook the Spaghetti
:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Sauce Base
:
Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and red bell pepper until softened, about 5 minutes.
Add ground beef, breaking it up with a spoon, and cook until browned.
Add Tomatoes and Seasonings
:
Stir in tomato paste, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Add beef broth and let simmer for 10-15 minutes, stirring occasionally.
Cook the Shrimp
:
Add shrimp to the sauce and cook for 3-4 minutes, or until they turn pink and are cooked through.
Combine & Serve
:
Toss the cooked spaghetti in the sauce or serve the sauce on top of the pasta. Garnish with fresh parsley.
Pro Tip
:
Top with grated Parmesan for an extra layer of flavor!
This Shrimp and Beef Bolognese brings together the best of land and sea, offering a hearty yet refreshing take on a classic dish. Perfect for any pasta night!
Step-by-Step Guide
Follow these detailed steps for a foolproof Shrimp and Beef Bolognese. First, prep all vegetables and shrimp before you start cooking. Begin by boiling your salted pasta water. As it heats, start the sauce base. In a large skillet or Dutch oven, sauté the onion, carrot, and bell pepper until they begin to soften, then add the garlic for the final minute to prevent burning. Push vegetables to the side, add the ground beef, and brown thoroughly. This builds a flavorful fond. Next, stir in tomato paste and cook for 1 minute to caramelize it. Add diced tomatoes, broth, and seasonings. Let this base simmer for the full 15 minutes to develop depth. Finally, add the raw shrimp directly to the simmering sauce. Cook just until they turn opaque and pink, about 3-4 minutes. Immediately toss with the drained pasta to combine.
Serving Suggestions
Serve this hearty pasta immediately while hot. For a restaurant-style presentation, use tongs to twirl a portion of spaghetti into a nest on each plate, then ladle the sauce over and around it. Garnish generously with chopped fresh parsley and a sprinkle of grated Parmesan or Pecorino Romano cheese. A side of garlic bread or a simple arugula salad with a lemon vinaigrette perfectly balances the rich sauce. For a special touch, drizzle a small amount of high-quality extra virgin olive oil over each finished plate.
How-to Summary
In summary: 1) Boil spaghetti in salted water. 2) Sauté vegetables, then brown beef. 3) Add tomato paste, diced tomatoes, broth, and herbs; simmer. 4) Add shrimp to sauce and cook until pink. 5) Combine sauce with drained pasta and garnish.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them completely in the refrigerator overnight and pat them very dry before adding to the sauce to prevent watering it down.
How can I make this sauce spicier? Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper with the other dried herbs.
Can I make this dish ahead of time? You can prepare the sauce base (through the simmering step) ahead. Cool, refrigerate, and reheat gently. Add the shrimp only when reheating to avoid overcooking.
What’s a good substitute for beef broth? Use chicken broth, vegetable broth, or even the water from cooking your pasta (starchy pasta water is excellent for thinning and binding the sauce).
How do I prevent the shrimp from becoming rubbery? The key is not to overcook them. Add them last and cook only until they just turn pink and opaque. They will continue to cook slightly in the residual heat.
Common Mistakes to Avoid
- Overcooking the shrimp: Adding them too early or cooking too long makes them tough.
- Skipping the tomato paste caramelization: Cooking the paste for a minute deepens its flavor significantly.
- Underseasoning the pasta water: The water should taste like the sea, as this is your chance to season the pasta itself.
- Crowding the pan when browning beef: Cook in batches if necessary to ensure proper browning, not steaming.
- Using pre-cooked shrimp: These will become very tough when added to the sauce; always use raw shrimp.
Conclusion
This Shrimp and Beef Bolognese is a triumphant fusion that elevates a weeknight classic into something special. By following the step-by-step guide and avoiding common pitfalls, you’ll create a dish that is richly savory from the beef, sweet and tender from the shrimp, and perfectly balanced by the herbaceous tomato sauce. It’s a versatile, impressive, and deeply satisfying meal that proves simple ingredients can create extraordinary flavor. Enjoy your culinary creation!