Weeknight Bolognese
This Weeknight Bolognese offers a comforting and flavorful pasta dish in under an hour. Ground sirloin is simmered in a rich tomato and red wine sauce, enhanced with garlic, herbs, and a hint of nutmeg and cream. Paired with your favorite pasta and grated Parmesan, it's an easy yet satisfying Italian classic.
Equipment
- 1 Large Skillet Preferably 12-inch or larger, for browning meat and simmering sauce.
- 1 Large Pot For boiling pasta.
- 1 Wooden Spoon For crumbling meat and stirring sauce.
- 1 Box Grater or Microplane For grating Parmesan cheese.
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
To achieve a truly rich Bolognese, ensure the ground sirloin is well-browned before adding other ingredients; this Maillard reaction builds foundational flavor. Deglaze thoroughly with wine to lift all the 'fond' from the pan, which adds significant depth. The touch of nutmeg, though seemingly small, rounds out the acidity of the tomatoes and enhances the meat's savory notes. When simmering the sauce, allow it to reduce adequately to concentrate flavors. Remember to reserve some pasta cooking water; it's excellent for adjusting sauce consistency if it becomes too thick when combining with the pasta.