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Weeknight Bolognese
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tbsp olive oil
- 1 shallot diced, small
- 1 lb ground sirloin beef lean
- 4 cloves garlic minced
- 1 tbsp oregano
- ¼ tsp red pepper flakes crushed
- 1¼ cups red wine divided, dry
- 1 crushed tomatoes 28-ounce canned
- 2 tbsp tomato paste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- pasta cooked per instructions (I used cheese ravioli, of choice
- ¼ tsp nutmeg grated, fresh
- ¼ cup basil chopped & more for serving, fresh
- 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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