Description
Ina Garten’s Weeknight Bolognese delivers rich Italian comfort with surprising simplicity. Ground beef simmers in a robust tomato sauce, creating a hearty meal that brings warmth and satisfaction to your dinner table.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) lean ground sirloin
Herbs and Spices:
- 1 tablespoon (1 tbsp) dried oregano
- ¼ teaspoon (¼ tsp) crushed red pepper flakes
- ¼ teaspoon (¼ tsp) ground nutmeg
- 4 teaspoons (4 tsp) minced garlic (4 cloves)
- Kosher salt
- Freshly ground black pepper
Other Ingredients:
- 2 tablespoons (2 tbsp) good olive oil, plus extra to cook the pasta
- 1 ¼ cups (1.25 c) dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons (2 tbsp) tomato paste
- ¾ pound (¾ lb) dried pasta, such as orecchiette or small shells
- ¼ cup (¼ c) chopped fresh basil leaves, lightly packed
- ¼ cup (¼ c) heavy cream
- ½ cup (½ c) freshly grated Parmesan cheese, plus extra for serving
Instructions
- Heat olive oil in a large 12-inch (30 cm) skillet over medium-high temperature. Introduce ground sirloin, breaking the meat into crumbly pieces with a wooden spoon, cooking for 5-7 minutes until the meat transitions from pink to golden brown.
- Incorporate minced garlic, dried oregano, and ¼ teaspoon () crushed red pepper flakes. Sauté for an additional minute to release aromatic flavors.
- Deglaze the skillet by pouring 1¼ cups () dry red wine, carefully scraping the caramelized meat bits from the pan’s surface.
- Add crushed tomatoes, tomato paste, kosher salt, and freshly ground black pepper. Mix thoroughly, bring to a robust boil, then reduce heat and allow the sauce to simmer for 10 minutes.
- Simultaneously, prepare pasta by bringing a large pot of water to a rolling boil. Season with salt and a splash of oil, then cook ¾ pound () dried pasta according to package recommendations.
- Enrich the sauce by stirring in ¼ teaspoon () ground nutmeg, ¼ cup () chopped fresh basil leaves, and ¼ cup () heavy cream. Introduce the remaining ¼ cup () red wine and continue simmering for 8-10 minutes, stirring periodically until the sauce reaches a thick, luxurious consistency.
- Drain the pasta and transfer to a generous serving bowl. Cascade the sauce over the pasta, then generously fold in ½ cup () freshly grated Parmesan cheese. Present immediately, offering additional Parmesan cheese for guests to sprinkle as desired.
Notes
- Elevate flavor by reserving a small cup of starchy pasta water to adjust sauce consistency without compromising taste intensity.
- Enhance sauce depth by allowing tomato mixture to simmer gently, developing rich complexity and thickening naturally for about 10 minutes.
- Boost sauce authenticity with a splash of red wine, creating deeper flavor profiles and helping to deglaze the cooking pan effectively.
- Brighten final dish by sprinkling fresh basil leaves just before serving, maintaining their vibrant aromatic qualities and delicate essence.
- Complete the meal by transferring perfectly cooked pasta into a large serving bowl, generously coating with sauce and sprinkling freshly grated Parmesan cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 667
- Sugar: 14 g
- Sodium: 637 mg
- Fat: 22 g
- Saturated Fat: 6.5 g
- Carbohydrates: 84 g
- Fiber: 11 g
- Protein: 35 g
- Cholesterol: 62 mg