Spaghetti bolognese with cherry tomatoes. Looking for a quick and easy weeknight dinner that’s sure to impress? Look no further! This recipe is a twist on the classic bolognese, with the addition of sweet, juicy cherry tomatoes and a touch of heat from red chili flakes. The result is a flavorful and hearty pasta dish that’s perfect for a family meal or a date night in. Plus, it can be made in just 30 minutes!
Why You’ll Love this Cherry Tomato Bolognese Pasta Recipe
This Cherry Tomato Bolognese Sauce is a versatile and delicious dish that can be served with spaghetti, pappardelle, or even lasagna. The secret ingredient that makes this sauce so special is the addition of cherry tomatoes, which add a sweet and juicy flavor that perfectly complements the savory ground beef.
To make this sauce, we start by cooking ground beef with onion and garlic until browned. Then, we add spices, tomato paste, and cherry tomatoes. We simmer the sauce for 30 minutes, or until the flavors have melded together. Just before serving, we stir in some grated Parmesan cheese for a rich and creamy finish.
This hearty and flavorful sauce is perfect for a weeknight meal or a special occasion. When tossed with spaghetti and served with crispy, oven-toasted garlic bread, it’s sure to become a new family favorite.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful recipe tips
- Variety: This sauce is versatile and can be served with a variety of pasta shapes, such as spaghetti, pappardelle, ravioli or lasagna.
- Substitutions: For a different flavor profile, you can use Italian sausage or ground chicken or turkey in place of the ground beef. You can also add different vegetables to the sauce, such as carrots or celery.
- Thickening: To thicken the sauce, you can add 1/4 cup of the pasta water to the sauce before serving. This will help to bind the sauce together and create a richer flavor.
- Low carb: For a low carb version of the sauce, serve it over zucchini noodles or spaghetti squash. These vegetables are a great source of fiber and nutrients, and they make a delicious and healthy alternative to pasta.
How to store bolognese with cherry tomatoes
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- It can also be frozen for up to 3 months.
More delicious bolognese sauce, please!
- Cauliflower bolognese with pancetta and spicy parmesan breadcrumbs
- Creamy Beef Bolognese with Roasted Peppers
- Beef and Bell Pepper Spaghetti
Cherry Tomato Bolognese
Ingredients
- 12 ounces spaghetti
- 3 tbsp olive oil
- 1 pound ground meat I used 70% pork + 30% beef
- 1 tsp red pepper flakes
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp black pepper
- 4 garlic cloves minced
- 1 onion finely chopped
- 5 ounces tomato paste
- 14 ounces cherry tomatoes
- 2 cups chicken broth
- 2 ounces grated Parmesan more for serving
- 2 tbsp chopped parsley
- salt to taste
Instructions
- Heat the oil in a large pot or a Dutch oven. Add ground meat, cook over medium high heat, break up into small pieces with a wooden spoon. Stir in red pepper flakes, dried marjoram, dried thyme, sweet paprika, salt and black pepper. Cook until the meat is cooked through and browned.
- Add garlic and onion, cook until fragrant, about 3 minutes. Add cherry tomatoes, cook for 3 minutes more. Stir in tomato paste and pour in chicken broth. Cook for 10-15 minutes.
- In the meantime, cook the spaghetti al dente in a large pot with generously salted boiling water. Drain, reserving ¼ cup cooking water.
- When ready, toss pasta with sauce. Add parsley and gradually stir in the Parmesan until it melts into the sauce. Add a splash of cooking water and adjust salt to your own liking.
- Serve immediately with grated Parmesan. Enjoy!
Video
Nutrition
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Another one to add to the rotation! Delicious! Thanks for always providing delicious recipes for my family!
You’re welcome Amanda! It makes me so happy to hear you’re all enjoying the recipes!
Simple and quick dish, great taste. I’ll definitely add it to family menu.
Thank you Marina!
I generally like your blog and the recipes you share, but this dish has definitely nothing to do with Bolognese sauce… Why don’t you just give it a different name, which won’t be misleading? There’s nothing quick about Bolognese sauce as the traditional one doesn’t have much spices and all the flavour come from slowly cooking sauce and it’s volume reduction. Your recipe might be great and tasty, but it’s not Bolognese 🙂