Name: Ina Garten Weeknight Bolognese
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 tbsp good olive oil, plus extra to cook the pasta; 1 lb lean ground sirloin; 4 tsp minced garlic (4 cloves); 1 tbsp dried oregano; ¼ tsp crushed red pepper flakes; 1¼ c dry red wine, divided; 1 (28-oz) can crushed tomatoes, preferably San Marzano; 2 tbsp tomato paste; Kosher salt and freshly ground black pepper; ¾ lb dried pasta, such as orecchiette or small shells; ¼ tsp ground nutmeg; ¼ c chopped fresh basil leaves, lightly packed; ¼ c heavy cream; ½ c freshly grated Parmesan cheese, plus extra for serving

This easy and delicious Weeknight Bolognese from Ina Garten is the perfect quick dinner for busy evenings. It’s creamy, comforting, and packed with flavour. You can make it with simple pantry ingredients and enjoy a rich, hearty meal in just under an hour. Perfect for pasta lovers!

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Recipe Ingredients :

2 tbsp good olive oil, plus extra to cook the pasta
1 lb lean ground sirloin
4 tsp minced garlic (4 cloves)
1 tbsp dried oregano
¼ tsp crushed red pepper flakes
1¼ c dry red wine, divided
1 (28-oz) can crushed tomatoes, preferably San Marzano
2 tbsp tomato paste
Kosher salt and freshly ground black pepper
¾ lb dried pasta, such as orecchiette or small shells
¼ tsp ground nutmeg
¼ c chopped fresh basil leaves, lightly packed
¼ c heavy cream
½ c freshly grated Parmesan cheese, plus extra for serving

How To Make Weeknight Bolognese?

Prepare the Meat: Heat 30 ml (2 tbsp) olive oil in a large (30 cm/12-inch) skillet over medium-high heat. Add the 450 g (1 lb) ground sirloin and cook, crumbling the meat with a wooden spoon, for about 5-7 minutes until it loses its pink colour and begins to brown.
Add Flavours: Stir in 20 ml (4 tsp) minced garlic, 15 g (1 tbsp) dried oregano, and 0.5 g (¼ tsp) crushed red pepper flakes. Cook for another minute until fragrant.
Deglaze with Wine: Pour in 300 ml (1¼ cups) dry red wine and stir to scrape up any browned bits from the pan.
Simmer the Sauce: Add the 790 g (28 oz) crushed tomatoes, 30 g (2 tbsp) tomato paste, Kosher salt, and freshly ground black pepper. Stir to combine, bring to a boil, then lower the heat and simmer for about 10 minutes.
Cook the Pasta: While the sauce simmers, bring a large pot of water to a boil. Add a tablespoon of salt and a splash of oil, then cook the 340 g (¾ lb) dried pasta according to the package instructions.
Finish the Sauce: Add 1.25 g (¼ tsp) ground nutmeg, 10 g (¼ cup) chopped fresh basil leaves, and 60 ml (¼ cup) heavy cream to the sauce. Stir in the remaining 100 ml (¼ cup) red wine and simmer for an additional 8-10 minutes, stirring occasionally, until the sauce thickens.
Combine and Serve: Drain the pasta and transfer it to a large serving bowl. Pour the sauce over the pasta, then toss in 50 g (½ cup) freshly grated Parmesan cheese. Serve immediately with extra Parmesan on the side for sprinkling.

Recipe Tips:

Use lean ground beef: For a lighter dish, go for lean ground sirloin. It still gives great flavour but with less fat, making the sauce rich without being greasy.
Don’t skip the wine: The red wine adds depth to the sauce and helps to deglaze the pan, giving your Bolognese that perfect, rich taste. If you don’t have wine, use broth as a substitute.
Simmer the sauce properly: Let the sauce simmer for at least 10 minutes after adding the tomatoes. This helps the flavours meld together and the sauce thicken for a more satisfying texture.
Finish with fresh basil: Adding fresh basil at the end preserves its bright, aromatic flavour. Don’t cook it too long or it will lose its freshness!
Reserve pasta water: Before draining the pasta, save a small cup of pasta water. If your sauce is too thick, you can add a bit of this water to loosen it up without losing flavour.

How To Store Leftovers?

Refrigerate: Let the leftover Bolognese cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
Freeze: If you want to freeze the Bolognese, let it cool completely first. Store in an airtight container or freezer-safe bag for up to 3 months.
Reheat: Place the Bolognese in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat for 2-3 minutes, stirring halfway through to ensure even heating.

Nutrition Facts

Calories:667
Total Fat:22 g
Saturated Fat:6.5 g
Cholesterol:62 mg
Sodium:637 mg
Potassium:1,134.6 mg
Total Carbohydrate:84 g
Dietary Fiber:11 g
Sugars:14 g
Protein:35 g

Check out More Recipes:

Ina Garten Weeknight Bolognese

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner, Main, Lunch Recipe Keys: W Weeknight Bolognese

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Ingredients

2 tbsp good olive oil, plus extra to cook the pasta
1 lb lean ground sirloin
4 tsp minced garlic (4 cloves)
1 tbsp dried oregano
¼ tsp crushed red pepper flakes
1¼ c dry red wine, divided
1 (28-oz) can crushed tomatoes, preferably San Marzano
2 tbsp tomato paste
Kosher salt and freshly ground black pepper
¾ lb dried pasta, such as orecchiette or small shells
¼ tsp ground nutmeg
¼ c chopped fresh basil leaves, lightly packed
¼ c heavy cream
½ c freshly grated Parmesan cheese, plus extra for serving

Instructions

Prepare the Meat: Heat 30 ml (2 tbsp) olive oil in a large (30 cm/12-inch) skillet over medium-high heat. Add the 450 g (1 lb) ground sirloin and cook, crumbling the meat with a wooden spoon, for about 5-7 minutes until it loses its pink colour and begins to brown.
Add Flavours: Stir in 20 ml (4 tsp) minced garlic, 15 g (1 tbsp) dried oregano, and 0.5 g (¼ tsp) crushed red pepper flakes. Cook for another minute until fragrant.
Deglaze with Wine: Pour in 300 ml (1¼ cups) dry red wine and stir to scrape up any browned bits from the pan.
Simmer the Sauce: Add the 790 g (28 oz) crushed tomatoes, 30 g (2 tbsp) tomato paste, Kosher salt, and freshly ground black pepper. Stir to combine, bring to a boil, then lower the heat and simmer for about 10 minutes.
Cook the Pasta: While the sauce simmers, bring a large pot of water to a boil. Add a tablespoon of salt and a splash of oil, then cook the 340 g (¾ lb) dried pasta according to the package instructions.
Finish the Sauce: Add 1.25 g (¼ tsp) ground nutmeg, 10 g (¼ cup) chopped fresh basil leaves, and 60 ml (¼ cup) heavy cream to the sauce. Stir in the remaining 100 ml (¼ cup) red wine and simmer for an additional 8-10 minutes, stirring occasionally, until the sauce thickens.
Combine and Serve: Drain the pasta and transfer it to a large serving bowl. Pour the sauce over the pasta, then toss in 50 g (½ cup) freshly grated Parmesan cheese. Serve immediately with extra Parmesan on the side for sprinkling.

Notes

Combine and Serve: Drain the pasta and transfer it to a large serving bowl. Pour the sauce over the pasta, then toss in 50 g (½ cup) freshly grated Parmesan cheese. Serve immediately with extra Parmesan on the side for sprinkling.
Don’t skip the wine: The red wine adds depth to the sauce and helps to deglaze the pan, giving your Bolognese that perfect, rich taste. If you don’t have wine, use broth as a substitute.
Simmer the sauce properly: Let the sauce simmer for at least 10 minutes after adding the tomatoes. This helps the flavours meld together and the sauce thicken for a more satisfying texture.
Finish with fresh basil: Adding fresh basil at the end preserves its bright, aromatic flavour. Don’t cook it too long or it will lose its freshness!
Reserve pasta water: Before draining the pasta, save a small cup of pasta water. If your sauce is too thick, you can add a bit of this water to loosen it up without losing flavour.

Keywords:Ina Garten Weeknight Bolognese