Weeknight Bolognese - adapted from Ina Garten
This recipe presents an adapted Weeknight Bolognese, featuring ground beef, crushed San Marzano tomatoes, red wine, and a hint of nutmeg, simmered to perfection. It's served with orecchiette pasta and finished with fresh basil, cream, and Parmesan, offering a rich, comforting Italian meal for a crowd.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meat and simmering the sauce effectively.
- 1 Wooden Spoon or Spatula For breaking up meat and stirring the sauce without damaging the pot.
- 1 Chef's knife For mincing garlic and chopping fresh basil.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Pot For cooking the orecchiette pasta.
Ingredients
Main
- 1 pound ground beef
- 4 cloves garlic minced
- 1 T. dried oregano
- 1 1/4 cups red wine divided (I don not usually use the whole amount)
- 1 28 oz can crushed tomatoes Ina prefers San Marzano
- 2 T. tomato paste
- Kosher salt/ pepper
- 1 pound orecchiette pasta the one that looks like little ears
- 1/4 t. ground nutmeg
- 1/4 cup fresh basil chopped
- 1/4 cup heavy cream or half-and-half
- 1/2 cup parmesan freshly grated plus more for serving
- 1/4 t. red pepper flakes I usually leave out
Instructions
- Mince garlic and chop fresh basil. Grate parmesan cheese, setting aside some for garnish.
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Drain excess fat.
- Add the minced garlic and dried oregano to the beef, cooking for 1-2 minutes until fragrant.
- Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring to a simmer and reduce the wine by half, about 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, kosher salt, black pepper, and ground nutmeg. If using, add red pepper flakes. Bring the sauce to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 30-45 minutes, stirring occasionally, to allow flavors to meld.
- While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente.
- Once the sauce has simmered, stir in the heavy cream and chopped fresh basil. Taste and adjust seasonings if necessary.
- Drain the cooked pasta and add it directly to the bolognese sauce, tossing to coat evenly. Stir in 1/2 cup of freshly grated parmesan.
- Serve immediately, garnished with additional chopped basil and freshly grated parmesan cheese.
Notes
For an authentic depth of flavor, invest in quality San Marzano crushed tomatoes; their sweetness and acidity are unparalleled. Ensure your ground beef is well-browned, creating a rich fond at the bottom of the pot before deglazing with red wine – this step is crucial for umami. Don't rush the simmering process; a slow, gentle simmer allows the flavors to meld beautifully. The fresh nutmeg is a subtle but essential addition to true Bolognese, enhancing its savory notes. Finish with fresh basil and high-quality Parmigiano-Reggiano for the best aroma and taste.