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.
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/