Go Back
–+ servings
Square overhead shot of an easy Bolognese recipe served with pasta on a dinner table.
Print Pin
5 from 2 votes

Easy Bolognese

A quick and easy beef Bolognese makes the perfect weeknight dinner!
Course Dinner
Cuisine Italian
Keyword beef bolognese, bolognese sauce recipe, easy bolognese recipe, easy bolognese sauce, spaghetti bolognese
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 cups
Calories 103kcal
Author Blair Lonergan

Ingredients

  • 2 tablespoons butter
  • ½ cup finely diced onion
  • ⅓ cup finely diced carrots
  • ⅓ cup finely diced celery
  • 1 lb. lean or extra-lean ground beef
  • 2 tablespoons tomato paste
  • 4 teaspoons minced fresh garlic (about 4 large cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional for a bit of spicy kick)
  • 1 cup dry red wine
  • 2 (28 ounce) cans crushed tomatoes (I like San Marzano tomatoes)
  • Kosher salt and ground black pepper, to taste
  • 1 - 2 teaspoons sugar
  • ¼ cup chopped fresh basil leaves
  • ⅓ cup heavy cream, at room temperature
  • ½ cup freshly-grated Parmesan cheese, plus extra for serving
  • Optional, for serving: cooked pasta
  • Optional garnish: chopped fresh parsley or basil; additional grated Parmesan

Instructions

  • Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and beef. Break up the meat with a wooden spoon. Cook for 5-7 minutes, or until the meat is no longer pink and the vegetables are soft.
  • Stir in the tomato paste, garlic, oregano, and red pepper flakes; cook for 1 more minute.
  • Add the red wine to the pot and stir, scraping up any browned bits from the bottom of the pot.
  • Add crushed tomatoes, 2 teaspoons of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir to combine.
  • Bring to a boil; reduce the heat to low, and allow the sauce to simmer (uncovered) for about 15-20 minutes, or until it reduces and thickens slightly.
  • While the sauce simmers, cook the pasta according to package instructions.
  • As the pasta is cooking, stir the basil leaves and cream into the sauce. Simmer for about 5-10 more minutes, stirring regularly. Keep it on very low heat and do not boil.
  • Remove the pot from the heat. Add the Parmesan cheese; stir to combine. Season with additional salt, pepper, and sugar, to taste.
  • Serve sauce with pasta, and garnish with additional Parmesan and fresh herbs, as desired.

Video

Notes

  • Use lean or extra-lean ground beef in this recipe, since you're not straining off the fat. The leaner meat prevents the sauce from becoming too greasy.
  • Use a dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot.
  • Recipe slightly adapted from Ina Garten, The Barefoot Contessa.

Nutrition

Serving: 1/2 cup of sauce | Calories: 103kcal | Carbohydrates: 7.4g | Protein: 7.4g | Fat: 4.4g | Saturated Fat: 2.1g | Cholesterol: 10.5mg | Sodium: 402mg | Fiber: 1.8g | Sugar: 4.2g