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This quick and easy recipe for Weeknight Bolognese lets you enjoy a classic Italian meat sauce simplified into a 30-minute meal. Itâs a little bit Ina Garten, a little bit Marcella Hazan, and a whole lot delicious.
There are a handful of semi-unfortunate side effects of being a food blogger and obsessed with recipes in general. One example? I so frequently seek out new recipes that I sometimes completely forget about tried and true favorites. Sometimes this happens for a short while, other times for months or years on end. I regret deeply that this has been the case with this weeknight bolognese pasta.
I love making it. My husband really loves eating it. Itâs simple and fast to prepare, yet still has a complex, hearty taste, letting you imagine, for a moment, that dinner has been simmering on your Italian nonnaâs stove all day long.
What is bolognese sauce?
Bolognese is a classic Italian meat sauce rounded out with wine, tomatoes, and a bit of cream or milk. Itâs associated with the city of Bologna, in northern Italy, and known locally as ragĂč alla bolognese.
Traditionally, bolognese might be served with broad, flat ribbons of tagliatelle pasta, but of course any pasta shape that you like works in practice. I used to serve it with spaghetti, but have since switched to using shells, as shown in the photos here. The scoops are great for holding the sauce!
How to make weeknight bolognese
Be sure to scroll down for the full recipe!
- Sauté veggies in a large skillet.
- Crumble and brown ground sirloin or beef.
- Stir in seasonings, canned tomatoes, and wine.
- Let simmer while you start the pasta.
- Add a splash of cream, if using, and a more seasoning. Simmer again.
- Add drained pasta and serve.
A little Parmesan on top is always a good idea. đ
Those are the fundamentals. Interested in learning more about the origins and different versions of bolognese? Read on!
Inaâs vs. Marcellaâs
I started making bolognese sauce about six years ago, thanks to Ina Garten. As a friend said once, I trust Ina; she looks like she actually eats. đ
Many bolognese sauces take all day to prepare, and granted those are probably more authentic. Inaâs gift, however, is to make a delicious bolognese accessible to mere mortals and everyday cooks.
For example, one of the most lauded recipes for bolognese comes from the collected works of Marcella Hazan; the New York Times has featured it as a particularly beloved classic. Iâve tried it, and yes, you will be smitten after one bite. I mean, it has a 5-star rating over thousands of reviews. It can only be a thing of a beauty. But, that version takes at least 4 hours to prepare. Donât get me wrong: I love Marcella Hazan. I kind of want to be her if I ever grow up. But, sadly, I just donât have that kind of time. So back to Inaâs method I go, only with a few Marcella-inspired additions, namely:
- Veggies. Hazan, who famously introduced English-speaking cooks to authentic Italian cuisine, included veggies in her bolognese, so you better believe Iâm going to do the same! More authentic! More vegetables! I typically use carrots, because we enjoy and nearly always have them. You can add a handful of finely chopped celery, as well, if you like.
What kind of wine to use in bolognese?
I strongly prefer red wine in bolognese, although white wine is reportedly more authentic. Use something robust and of a quality that you would be happy to drink, as well, because the flavor is prominent. Pinot Noir or Chianti work well.
Does bolognese have cream or milk?
This is yet another source of debateâyes, an authentic bolognese contains milk, which adds a bit more richness to the sauce. However, in practical home cook terms, this is purely optional. Add a splash of cream or milk if you have it and like it; the sauce will be delicious and hearty with or without.
More classic sauces and pasta recipes
If you try this Weeknight Bolognese, donât forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Weeknight Bolognese
IngredientsÂ
- 2 teaspoons olive oil
- 3/4 cup shredded carrots, finely chopped
- 1 pound ground sirloin or lean beef
- 3-4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 and 1/4 cups dry red wine, divided
- 1 (28 ounce) can crushed tomatoes, ideally San Marzano or another high-quality brand
- 3 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
- 1 pound dried pasta, any shape
- 1-2 teaspoons dried basil
- 1/4 teaspoon ground nutmeg
- 1/4 cup cream, optional
- freshly grated Parmesan, to serve
InstructionsÂ
- Warm olive oil in a large skillet over medium-high heat. Add carrots and cook, stirring frequently, for 1-2 minutes.
- Add beef and cook, crumbling it as you go, for 5 minutes or until the meat is mostly browned. Stir in the garlic, oregano, and red pepper flakes; cook 1 minute more. Add 1 cup of the wine and stir to scrape up any browned bits. Stir in the crushed tomatoes, tomato paste, salt, and black pepper. Bring sauce to a simmer and let it bubble for roughly 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a generous sprinkle of kosher salt, and cook pasta to al dente according to package directions. Drain and set aside.
- To finish the sauce, add nutmeg, basil, remaining 1/4 cup wine, and cream, if using. Simmer 5-7 minutes more, stirring occasionally. Add drained pasta to the sauce. Sprinkle with Parmesan and fresh basil, if desired, and serve.
Notes
- Wine:Â This does have more wine than the average dinner recipe, to be sure to use something you enjoy and would drink on its own! We love a simple Pinot Noir or Chianti.
- Meat: Feel free to swap ground chicken or turkey for the ground beef to make this a bit leaner.
- Pasta: Any pasta works well for this; spaghetti is always fun, but using something like shells or corkscrew-shaped cavatappi gives the sauce plenty of nooks and crannies to sink into.
- Basil: Feel free to use fresh in the sauce if you have it! Add anywhere between 2 tablespoons and 1/4 cup of fresh basil, slivered or chopped.
- Recipe: Adapted from Ina Garten with a few additions inspired by Marcella Hazan via the New York Times.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published October 18, 2017, and has been updated with new photos and more specific tips and tricks for the recipe.
Not what I did wrong but the sauce came out pretty bitter and tasting like wine. A heavy dose of sauce on the serving bowl helped even it out. I wonder if it just doesnât cook long enough to cook through the wine taste?
Great recipe! I usually let my ragĂș alla bolognese simmer for at least 3 hours, but I guess if you are in a hurry this works too đ Pinned!
I’ve never made spaghetti bolognese. You have me inspired!
Terrific – I hope you love it as much as we do!
Nothing beats a good and delicious easy weeknight dinner. This spaghetti bolognese will be every family’s favorite!
That is for sure! Thanks so much, Shadi!
Oh my, this look fabulous! I’ve never tried to make my own bolognese sauce before. This one looks really easy. I’m pinning this to make very soon
What a wonderful weeknight option and lovely sauce! I wish I could have this right now.
Such a delicious recipe and so perfect for those weeknight dinners when you need something that doesn’t take forever to cook but is still loaded with flavor and comfort.
We love our Bolognese sauce!! It tastes so rich and good. We do the long slow cooking. I guess we like it because the aroma permeates the entire house. Talk about hungry once it is done. Your sauce looks very rich – which makes it extra thick in coating the pasta — YUM!!
For your photography note, I would recommend a macro lens 100%. If you have a small shooting area, a 50mm or higher will be perfect. I don’t see much difference between the f1.4 and f1.8 in the 50mm lens especially when you have good lighting.
Your recipe for bolognese takes me back to when I visited one of my aunts in England as a kid. She had the most delicious spag-bol as we called it, and it was always ready in an hour. I will definitely try this our one of these days.
Thanks so much, Lois, that is really helpful! I do have a small shooting area, thanks mostly to backdrop limitations. I might do a little price comparison this weekend on the 1.4 vs. 1.8! Also, I’m glad the recipe takes you back to a happy memory-here’s hoping the recipe is as tasty as your aunt’s! đ