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Weeknight Bolognese

This recipe provides a straightforward method for making a rich Bolognese sauce with ground sirloin, tomatoes, wine, and aromatic herbs, finished with cream and Parmesan cheese. It's designed for efficient weeknight preparation and is served tossed with your favorite pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2448.5 kcal

Equipment

  • 1 Large Skillet (12-inch recommended)
  • 1 Wooden Spoon
  • 1 Large Pot
  • 1 Colander
  • 1 Large Serving Bowl

Ingredients
  

Main

  • 2 tablespoons good olive oil plus extra to cook the pasta
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic 4 cloves
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine divided
  • 1 28-ounce can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 3/4 pound dried pasta such as orecchiette or small shells
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving

Instructions
 

  • Heat 2 tablespoons 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 to 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 minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the 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 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Notes

Ensure the ground sirloin is well-browned initially; this builds a significant amount of flavor for the sauce base. When deglazing with the first addition of wine, make sure to scrape up all the browned bits from the bottom of the pan – this is the 'fond' and is crucial for depth of flavor. Adding the nutmeg, fresh basil, cream, and the final splash of wine at the end brightens and enriches the sauce just before serving. Cook the pasta al dente and consider reserving a little pasta water to help emulsify the sauce when tossing.