Weeknight Bolognese
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Weeknight Bolognese
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tbsp olive oil
- 1 small shallot diced
- 1 lb lean ground sirloin
- 4 cloves of garlic minced
- 1 tbsp oregano
- ¼ tsp crushed red pepper flakes
- 1¼ cups dry red wine divided
- 1 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- Sea Salt and Freshly Cracked Pepper to taste
- Pasta of Choice cooked per instructions (I used cheese ravioli)
- ¼ tsp fresh nutmeg grated
- ¼ cup fresh basil chopped & more for serving
- ¼ cup heavy cream
- Parmesan Cheese freshly grated
Instructions
- Heat 1 tablespoon of olive oil in a medium Dutch oven.
- Add the shallot and cook, stirring often, for 2-3 minutes.
- Add the ground sirloin and cook, crumbling up the meat with the spoon, for 5-7 minutes, or until the meat has lost its pink color.
- Add the minced garlic, oregano, and red pepper flakes then cook, stirring often, for 1 minute.
- Spoon out any excess grease from the Dutch oven if needed.
- Pour 1 cup of red wine into the Dutch oven making sure to scrape up any browned bits from the bottom of the pan.
- Add the tomatoes and tomato paste then season with a bit of sea salt and freshly cracked pepper, to taste.
- Bring to a boil, lower the heat, and simmer for 10-15 minutes.
- Cook your desired pasta in salted water per instructions on the box.
- While the pasta is cooking, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup of red wine to the sauce and simmer for 10 minutes, stirring occasionally until thickened.
- Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
- Serve tossed with the cooked pasta and topped with lots of freshly grated parmesan cheese and fresh basil. Enjoy!
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