Easy Bolognese Sauce
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
662 kcal
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Course
Main Course
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Cuisine
Italian
Easy Bolognese Sauce
Description
Easy Bolognese Sauce begins with browning lean ground beef and Italian sausage in olive oil, cooked with garlic, oregano, and crushed red pepper flakes to build aromatic depth. Red wine is added and reduced to concentrate flavor, followed by crushed tomatoes and tomato paste to create a robust sauce. Seasoned with kosher salt and freshly ground black pepper, the mixture simmers for a short time to blend.
Nutmeg adds a subtle warmth, while fresh basil and heavy cream finish the sauce with added richness and herbaceous brightness. The sauce thickens as it simmers, developing a creamy yet robust character suitable for coating pasta evenly. Cooked orecchiette pasta is tossed with the sauce, and a generous amount of grated Parmesan cheese is mixed in to add salty, nutty notes.
Variations include substituting sausage with all ground beef or using different small pasta shapes like shells. The sauce can be cooked without wine by using broth or water for deglazing. It freezes well for up to 4 months, making it practical for meal prep.
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef lean
- 8 ounces Italian sausage ground
- 4 cloves garlic minced
- 1 tablespoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- 1 cup red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper freshly ground
- 1 pound orecchiette pasta
- ¼ teaspoon ground nutmeg
- ¼ cup basil chopped, fresh leaves
- ¼ cup heavy cream
- ½ cup Parmesan Cheese grated
Instructions
- Heat olive oil in a large (12-inch) skillet over medium-high heat. Add the ground beef and ground sausage and cook, crumbling the meat as it cooks, for 5 to 7 minutes, until cooked through and no longer pink. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
- Pour the wine into the skillet, stir to scrape up any browned bits, and cook until reduced by half. Add the crushed tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, then lower the heat to maintain a slow simmer, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, and cook the pasta according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes, stirring occasionally, until thickened. When the pasta is cooked, drain and toss with the sauce. Add the grated Parmesan cheese and toss well. Serve with additional Parmesan cheese and fresh basil.
Notes
- For a less greasy sauce, use lean ground beef (90%-93% lean).
- Sweet or mild Italian sausage works well in this recipe.
- Dry red wines like cabernet sauvignon, merlot, or pinot noir are recommended if using wine.
- If omitting wine, use water or chicken broth to deglaze the pan to capture browned bits.
- Small pasta shapes such as shells can replace orecchiette.
- Romano cheese can be used instead of Parmesan.
- This recipe doubles easily for larger servings.
- Cooked sauce can be cooled and frozen in a freezer-safe container for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 70g | 23% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 73mg | 24% |
| Sodium | 1820mg | 76% |
| Potassium | 930mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 196mg | 20% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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