Weeknight Bolognese Recipe

Weeknight Bolognese

Level: Easy
Yield: 4 to 5 servings
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes

Nutritional Analysis Per Serving

Serving Size: 1 of 5 servings

Calories: 600
Total Fat: 19 g
Saturated Fat: 9 g
Carbohydrates: 59 g
Dietary Fiber: 3 g
Sugar: 4 g
Protein: 35 g
Cholesterol: 89 mg
Sodium: 658 mg

About This Recipe

This Weeknight Bolognese comes together in just 30 minutes, but the rich tomato sauce with ground sirloin, tomatoes, red wine (don't worry, the alcohol evaporates during cooking!), oregano, and a blend of spices tastes like it's been simmering for hours. You can use any dried pasta you have on hand; orecchiette ("little ears" in Italian) or small shells work beautifully because they hold the sauce well. A sprinkle of fresh basil, Parmesan cheese, and a splash of cream at the end make this a delicious, comforting dinner your whole family will enjoy.

Time-Saving Tips: Prepare the sauce ahead of time and simply reheat it while you boil the pasta. To sneak in extra vegetables for your kids, stir in some leftover cooked broccoli, cauliflower, or peas into the finished saucethey'll never notice!

Ingredients

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

Warm 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, breaking it up with a wooden spoon, for 5 to 7 minutes, until the meat is no longer pink and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the package directions.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Make-Ahead Plan

Prepare the sauce, let it cool, and refrigerate for up to 3 days. To serve, bring the sauce to a simmer while you cook the pasta, then toss the sauce with the pasta and Parmesan.

Photograph by Johnny Miller