Q1: What is the real difference between a classic Bolognese and a regular meat sauce or a "marinara"?

While they are both Italian-style sauces, a classic Bolognese is a very meat-forward sauce. It is thick, rich, and often contains a small amount of dairy (like milk or cream) and a variety of meats. A marinara sauce, on the other hand, is a much simpler, thinner, and quicker-cooking sauce that is primarily based on tomatoes, garlic, and herbs .

Q2: What is the best kind of red wine to use for a Bolognese sauce?

You want to use a dry, medium-bodied red wine that you would enjoy drinking. There's no need for an expensive bottle! A good quality Merlot, Chianti, or Cabernet Sauvignon are all fantastic choices that will add a deep, robust flavor to your sauce.

Q3: Can I make this sauce ahead of time?

Yes, absolutely! This sauce is a perfect make-ahead meal. The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let the sauce cool completely and store it in the refrigerator.

Q4: What is the secret to a rich, not acidic, tomato sauce?

This recipe has a few built-in secrets! Using high-quality San Marzano tomatoes , which are naturally sweeter and less acidic, is a great start. The addition of the heavy cream at the end is also a crucial step that adds a rich fat which beautifully balances and mellows out any remaining acidity from the tomatoes and the wine.

Q5: Why should I toss my pasta with the sauce instead of just spooning the sauce on top?

This is the classic Italian way to serve pasta! By tossing your hot, al dente pasta directly in the pan with the sauce for a final minute of cooking, you are allowing the pasta to fully absorb the delicious flavor of the sauce. The starches from the pasta also help to bind with the sauce, creating a much more cohesive and delicious final dish where the sauce clings perfectly to every single noodle.

Quick & Easy Weeknight Bolognese

The Best Quick & Easy Weeknight Bolognese

A quick and flavorful weeknight version of a classic Bolognese sauce. This recipe features lean ground sirloin, which is browned and simmered with a rich tomato base. The sauce is flavored with garlic, oregano, red pepper flakes, and deglazed with red wine to build depth. A touch of heavy cream, fresh basil, and nutmeg are stirred in at the end for a creamy finish. The finished sauce is tossed with cooked pasta, such as orecchiette or small shells, and Parmesan cheese.

Author: Grace

Ingredients

2 tablespoons good olive oil, plus extra for pasta water
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta (such as orecchiette or small shells)
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes until browned.
Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
Pour 1 cup of the red wine into the skillet and stir to scrape up any browned bits from the bottom of the pan.
Add the crushed tomatoes, tomato paste, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper. Bring the sauce to a boil, then lower the heat and simmer for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil, add a splash of oil, and cook the pasta according to the package directions until al dente.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, heavy cream, and the remaining 1/4 cup of wine to the sauce. Simmer for 8 to 10 minutes, stirring occasionally, until it has thickened.
Drain the cooked pasta and place it in a large serving bowl.
Pour the sauce over the pasta, add 1/2 cup of Parmesan cheese, and toss well to combine.
Serve hot with additional Parmesan cheese on the side.

Notes

This is a quick, weeknight-friendly version of Bolognese that comes together in about 40 minutes.
Deglazing the pan with red wine after browning the meat is a key step that adds a rich depth of flavor to the sauce.
The cream, fresh basil, and remaining wine are added at the end of cooking to preserve their fresh flavor and create a creamy texture.

Find it online: https://www.eatswithsoul.com/weeknight-bolognese/