Weeknight Bolognese Ina Garten

Why You Will Like This

• Rich, slow-cooked flavor that tastes like restaurant quality
• Simple ingredients that are easy to find
• Makes a large batch, great for leftovers
• Freezer-friendly for meal prep
• Perfect balance of meat, tomato, and creaminess
• Feels impressive but is very doable at home

Ingredients Needed

• 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  - Deepens the sauce and adds complexity, can sub chicken broth
• 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.