Description
This Weeknight Bolognese Sauce is a rich, flavorful meat sauce that’s easy to prepare on a busy evening. Made with lean ground beef, finely minced vegetables, red wine, and a touch of cream, this sauce offers a perfect balance of savory and tangy flavors reminiscent of a classic Italian bolognese. It’s ideal for serving over pasta, making your weeknight dinners feel special without requiring extensive cooking time.
Ingredients
Scale
Vegetables
- 1 small onion, peeled and cut into quarters
- 1 medium carrot, peeled and cut into a few chunks
- 1 medium rib of celery, cut into a few chunks
Meat and Seasonings
- 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 a kick)
- ⅛ – ¼ teaspoon ground nutmeg
Liquids and Sauces
- 2 tablespoons olive oil
- ¾ cup red wine
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon Better Than Bouillon Beef Base
- ¼ cup half and half cream (full fat recommended)
- ¼ cup water
Instructions
- Prepare the vegetables: Place the onion, carrot, and celery pieces in the bowl of your food processor. Run for about a minute until the vegetables are very finely minced, nearly a paste, to create the soffritto base for the sauce.
- Sauté the vegetable mixture: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the minced vegetables and stir to coat them with oil. Spread them evenly across the bottom of the pot and cook for 3-4 minutes, stirring occasionally, until softened but not browned.
- Brown the ground beef: Add the ground beef to the pot along with salt and black pepper. Stir and break up the meat using a cooking spoon or spatula. Cook for about 5 minutes until the beef is browned and cooked through.
- Add flavorings: Stir in the minced garlic, dried oregano, and crushed red pepper flakes. Cook everything together for an additional minute to release the herbs’ flavors.
- Deglaze with wine: Pour in the red wine, stirring to mix and scrape any flavorful bits stuck to the bottom of the pot. Simmer for 3 minutes over medium heat until the wine has mostly evaporated.
- Add tomato components: Stir in the crushed tomatoes, tomato paste, balsamic vinegar, and Better Than Bouillon beef base. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes, stirring occasionally to thicken the sauce and meld the flavors.
- Finish the sauce: Add the ground nutmeg, half and half cream, and water to the pot. Stir well to combine, then continue simmering uncovered on low heat for another 10 minutes, stirring occasionally to develop a rich, creamy consistency.
Notes
- This Weeknight Bolognese Sauce tastes like a restaurant dish but is easy to make at home!
- Using full fat half and half helps create a luxurious texture and richer flavor.
- Adjust crushed red pepper flakes based on your desired heat level.
- Serve over your favorite pasta or use as a hearty filling for lasagna or stuffed vegetables.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 2/3 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg
