Ina Garten's Weeknight Bolognese is a delicious, take on the classic Italian meat sauce, perfect for busy nights. Here's her recipe a long with estimated nutrition info. Enjoy!
On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on this blog with you guys if I think it’s worthy! Like this recipe for Weeknight Bolognese from Ina Garten.
Ina has been one of my favorites to follow for a while now and I’m still watching her. If you’ve never watched Ina Garten before one thing about her recipes is that she likes to add quite a bit of salt. This bolognese calls for 1 tablespoon which is quite a bit salt. I always cut the amount in half because it ends up being too salty.
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Ingredients Needed
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
- Olive Oil - I like to use Aldi’s Simply Organic Olive Oil
- Ground Sirloin - can sub ground sausage or ground beef
- Garlic - You can freshly mince the garlic or use garlic that has already been minced for you. The stuff in the smaller jars are a time saver.
- Dry Red Wine - chicken broth or vegetable broth can be used instead of wine
- Crushed Tomatoes - any brand will work if you don’t want to spend a couple extra bucks for San Marzano tomatoes
- Pasta - Orecchiette pasta is very similar to small or medium-shelled pasta. The shape is just slightly different.
- Spices - nutmeg, crushed red pepper flakes, dried oregano, and freshly torn basil.
- Dairy - Heavy Cream and parmesan cheese
Additional Ingredients
these are recommended but not necessary
Use ground turkey instead of ground sirloin
Add some diced or chopped mushrooms, celery, or carrots
How to make Weeknight Bolognese
Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more mintue. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 ½ teaspoon pepper, stirring until combined. Bring to a boil, lower 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 directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
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Weeknight Bolognese: Ina Garten
- Prep Time: 20min
- Cook Time: 20min
- Total Time: 40min
- Yield: 4 to 5 1x
- Category: Medium
- Method: Stovetop
- Cuisine: American
Description
This bolognese calls for 1 tablespoon which is quite a bit salt. I always cut the amount in half because it ends up being too salty.
Ingredients
- 2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoon minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided
1 (28 ounce) can crushed tomatoes
2 tablespoon tomato paste
Kosher salt & black pepper
¾ pound dried pasta
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese
Instructions
- Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more mintue. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 ½ teaspoon pepper, stirring until combined. Bring to a boil, lower 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 directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Nutrition
- Serving Size: 1
- Calories: 590
- Sugar: 6.75g
- Fat: 23.75g
- Carbohydrates: 57g
- Fiber: 3.5g
- Protein: 32.5g
Jane says
One of my favorite Ina recipes. Suggested substitutions are good except the pasta - I have to disagree! My favorite part is the “little ears” orichette! Denser and “chewier” than shells.
Jenna says
Thanks for commenting! I forget about this recipe and need to make it again so I can update this post. 🙂
Jenny says
This is the best and easiest bolognese recipe. The flavour is exceptional for the time that it takes to cook. I have been making this recipe for years since I purchased the cookbook it was in but I wanted to find a site that I could leave a review because this recipe needs to be shared! My young children love it. Ina recommends picking a red that you like to drink and I totally agree (some cooks say get the cheapest red) but after testing a few different reds, I have found my favourite because it imparts a slight sweetness that just amps up the flavour and sheer enjoyment of it! I've used a Tempranillo Cabernet Sauvignon merlot but a nice Tempranillo has worked exceedingly well too. That would be my recommendation but then ultimately use what you prefer as there will be leftovers (which we enjoy very much). Also, after putting in the basil and cream I let it simmer on low for as long as possible. Top up, as they say with a touch of pasta water or the extra 1/4 cup of wine but the flavour develops extraordinarily well even after an extra 10 or 20 mins after the recommended time.
Lorns says
Made the bolognese last night, was soooo good will definitely make this again and soon
Jenna says
Agreed, I also use half the salt recommended in her recipes.
Ann Dalton says
I find Ina uses too
Much salt I cut in half and add as needed