Description
This Weeknight Bolognese Sauce is a rich and flavorful meat sauce perfect for quick weeknight dinners. Made with lean ground beef, finely minced vegetables, and a touch of red wine, it simmers to a perfect thick consistency with comforting Italian flavors. The addition of half and half cream adds a lovely creamy texture making it taste like a restaurant-quality dish but ready in under an hour.
Ingredients
Scale
Vegetables
- 1 small onion, peeled and cut into quarters
- 1 medium carrot, peeled and cut into chunks
- 1 medium rib of celery, cut into chunks
Main Ingredients
- 2 tablespoons olive oil
- 1 lb uncooked 90-95% lean ground beef (93% lean recommended)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- ⅛ – ¼ teaspoon crushed red pepper flakes (¼ teaspoon for more heat)
- ¾ cup red wine
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon Better Than Bouillon Beef Base
- ⅛ – ¼ teaspoon ground nutmeg
- ¼ cup half and half cream (full fat recommended)
- ¼ cup water
Instructions
- Prepare the Vegetables: Place the quartered onion, peeled carrot chunks, and celery chunks into a food processor bowl. Pulse for about a minute until the vegetables become very finely minced, almost forming a paste-like texture.
- Sauté the Vegetables: Heat the olive oil in a Dutch oven or large pot over medium heat. When hot, add the finely minced vegetables and stir to coat them evenly in the oil. Spread them out evenly and cook for 3-4 minutes, stirring occasionally until they soften.
- Brown the Meat: Add the ground beef along with salt and black pepper to the pot. Break up the meat using a wooden spoon or spatula and cook for about 5 minutes until browned and no longer pink.
- Add Aromatics and Spices: Stir in the minced garlic, dried oregano, and crushed red pepper flakes. Cook for 1 more minute until fragrant and well combined with the meat and vegetables.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with your spoon to loosen any browned bits. Let the mixture simmer over medium heat for about 3 minutes until the wine has mostly evaporated.
- Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, balsamic vinegar, and Better Than Bouillon beef base. Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
- Finish the Sauce: Add the ground nutmeg, half and half cream, and water into the sauce. Stir well and continue to simmer uncovered on low heat for another 10 minutes, stirring occasionally to thicken and blend the flavors.
Notes
- This Weeknight Bolognese Sauce mimics the rich flavors and creamy texture of classic restaurant-style bolognese but is simple enough to make on busy weeknights.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- Use full-fat half and half for the best creamy texture.
- Serving suggestion: Toss with your favorite pasta, sprinkle with parmesan cheese, and enjoy!
Nutrition
- Serving Size: 2/3 cup
- Calories: 190
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
