Community Recipe
from [CKSchirmeier]
Weeknight Bolognese

Weeknight Bolognese

From Barefoot Contessa: How Easy is That

  • Yield: 4 servings


  • 2 tablespoon(s) olive oil
  • 1 pound(s) lean ground beef (sirloin)
  • 4 teaspoon(s) garlic minced (4 cloves)
  • 1 tablespoon(s) dried oregano
  • 1/4 teaspoon(s) crushed red pepper flakes optional
  • 1 1/4 cup(s) dry red wine
  • 28 ounce(s) can crushed tomatoes
  • 2 tablespoon(s) tomato paste
  • 3/4 pound(s) pasta (shells or whatever you like)
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 cup(s) chopped basil leaves
  • 1/4 cup(s) heavy cream
  • 1/2 cup(s) parmesan cheese


1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5-7 minutes until the meat has lost its pink color and starts to brown. Stir in the garlic, oregano and red pepper flakes. Cook for 1 more minute.

2. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon of salt and 1 1/2 teaspoons of pepper, stirring until combined. Bring to a boil, lower heat and simmer for 10 minutes.

3. Meanwhile, bring a large pot of water to boil. Add a tablespoon of salt, a splash of olive oil and the pasta. Cook according to the directions on the box.

4. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and remaining 1/4 cup wine to the sauce. Simmer for 8-10 minutes, stirring occasionally.

5. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup parmesan and toss well. Or, for KIDS: leave the sauce and parmesan on the side and plate them all separately. Serve with additional parmesan on the side.

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Weeknight Bolognese recipe