Easy Bolognese
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5.0
6 reviews
Excellent
Easy Bolognese
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A quick and easy beef Bolognese makes the perfect weeknight dinner!
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Ingredients
- 2 tablespoons butter
- ½ cup finely diced onion
- ⅓ cup finely diced carrots
- ⅓ cup finely diced celery
- 1 lb. lean or extra-lean ground beef
- 2 tablespoons tomato paste
- 4 teaspoons minced fresh garlic (about 4 large cloves)
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional for a bit of spicy kick)
- 1 cup dry red wine
- 2 (28 ounce) cans crushed tomatoes (I like San Marzano tomatoes)
- Kosher salt and ground black pepper, to taste
- 1 - 2 teaspoons sugar
- ¼ cup chopped fresh basil leaves
- ⅓ cup heavy cream, at room temperature
- ½ cup freshly-grated Parmesan cheese, plus extra for serving
- Optional, for serving: cooked pasta
- Optional garnish: chopped fresh parsley or basil; additional grated Parmesan
Instructions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and beef. Break up the meat with a wooden spoon. Cook for 5-7 minutes, or until the meat is no longer pink and the vegetables are soft.
- Stir in the tomato paste, garlic, oregano, and red pepper flakes; cook for 1 more minute.
- Add the red wine to the pot and stir, scraping up any browned bits from the bottom of the pot.
- Add crushed tomatoes, 2 teaspoons of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir to combine.
- Bring to a boil; reduce the heat to low, and allow the sauce to simmer (uncovered) for about 15-20 minutes, or until it reduces and thickens slightly.
- While the sauce simmers, cook the pasta according to package instructions.
- As the pasta is cooking, stir the basil leaves and cream into the sauce. Simmer for about 5-10 more minutes, stirring regularly. Keep it on very low heat and do not boil.
- Remove the pot from the heat. Add the Parmesan cheese; stir to combine. Season with additional salt, pepper, and sugar, to taste.
- Serve sauce with pasta, and garnish with additional Parmesan and fresh herbs, as desired.
Notes
- Use lean or extra-lean ground beef in this recipe, since you're not straining off the fat. The leaner meat prevents the sauce from becoming too greasy.
- Use a dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot.
- Recipe slightly adapted from Ina Garten, The Barefoot Contessa.
Nutrition Information
Show Details
Serving
1/2 cup of sauce
Calories
103kcal
(5%)
Carbohydrates
7.4g
(2%)
Protein
7.4g
(15%)
Fat
4.4g
(7%)
Saturated Fat
2.1g
(11%)
Cholesterol
10.5mg
(4%)
Sodium
402mg
(17%)
Fiber
1.8g
(7%)
Sugar
4.2g
(8%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1/2 cup of sauce | |
| Calories | 103kcal | 5% |
| Carbohydrates | 7.4g | 2% |
| Protein | 7.4g | 15% |
| Fat | 4.4g | 7% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 10.5mg | 4% |
| Sodium | 402mg | 17% |
| Fiber | 1.8g | 7% |
| Sugar | 4.2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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