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5.0 from 6 votes

Easy Bolognese

A quick and easy beef Bolognese makes the perfect weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 10 cups
Calories: 103 kcal
Course: Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Stir in the tomato paste, garlic, oregano, and red pepper flakes; cook for 1 more minute.
  3. Add the red wine to the pot and stir, scraping up any browned bits from the bottom of the pot.
  4. Add crushed tomatoes, 2 teaspoons of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir to combine.
  5. 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.
  6. While the sauce simmers, cook the pasta according to package instructions.
  7. 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.
  8. Remove the pot from the heat. Add the Parmesan cheese; stir to combine. Season with additional salt, pepper, and sugar, to taste.
  9. 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

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

% 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.