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.
What Ingredients do I need?
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
How to make Weeknight Bolognese
To print the full recipe please see the recipe card below.
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.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
Baked Buffalo Chicken Taquitos
If you’ve tried this Weeknight Bolognese from Ina Garten or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Weeknight Bolognese: Ina Garten
- Yield: 4 to 5 1x
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 (I will use ⅛ tsp next time for the kids)
1 ¼ cups dry red wine, divided
1 (28 ounce) can crushed tomatoes, preferably San Marzano
2 tablespoon tomato paste
Kosher salt & black pepper
¾ pound dried pasta, such as orecchiette or small shells (I used 1 pound)
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving
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.
- Category: Medium
- Method: Stovetop
- Cuisine: American
Jenna says
Why don't you make this recipe with sausage then? I'm not stopping you. 🙂
Barbara S sheehan says
Why no sausage as opposed to lean beef? Wouldn't it give more flavor?
Jenna says
Hi Meryl, you could use chicken stock or beef broth.
Meryl says
Can someone tell me what I can substitute for the wine for ?
Thank you.
Digital########### says
Just did it today and my son loved it.
sisi says
Wow, now I know why my sauce is always so watery!! Needs a lot of cream!
Terry says
Just made this sauce! Going to rain here in South Florida and a bit breezy however still humid. Smells and tastes great. My husband is a chef and really liked the flave! Thanks!!!
Mary says
Trying it again tonight. 🙂
jgisvold says
Ina likes to use a lot of salt in her recipes. I never used that much. Maybe try making it again without the salt?
Mary says
I thought it was really salty. We couldn't eat it. Is it really supposed to have a tablespoon of salt?