Easy Bolognese Sauce

5 from 1 vote

A classic Bolognese sauce that simmers on the stovetop for a quick weeknight dinner!

Course Dinner

Cuisine Italian

Keyword beef bolognese, bolognese sauce recipe, easy bolognese sauce, spaghetti bolognese

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 103kcal

Author Blair Lonergan

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 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 from heat. Add 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.

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.
Add sugar. In order to achieve great tomato flavor, it's important to balance acidity and sweetness. Too much acid or too much sugar yields a sauce that tastes one-dimensional. The right amount of sugar perfectly balances the acidity of the tomatoes. Start with about 1 teaspoon of sugar here, and add more to taste, if necessary.
Since you're simmering for a shorter amount of time, leave the lid off of the pot to allow the sauce to thicken and the flavors to concentrate.
Do not let the sauce come to a boil once you add the cream. The cream is more likely to curdle when boiled.
Simmer the sauce over very low heat. Stir occasionally, as well. This will prevent any scorching or burning on the bottom of your pot.
Garnish with fresh herbs for a bright touch that balances the rich, hearty sauce. A sprinkling of grated Parmesan cheese is also delicious!
Recipe slightly adapted from Ina Garten, The Barefoot Contessa.