Weeknight Pasta Bolognese
ID: 95233150...
An easy and flavorful version of the classic Italian meat sauce designed for a quick weeknight meal. It features ground sirloin simmered with red wine, San Marzano tomatoes, and a touch of heavy cream for rich depth.
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🍳 Cooking Flow
Brown the ground sirloin in olive oil and stir in garlic, oregano, and red pepper flakes. → Add 1 cup of red wine, crushed tomatoes, tomato paste, salt, and pepper, then simmer. → Boil and drain the orecchiette pasta. → Finish the sauce with nutmeg, basil, heavy cream, and the remaining 1/4 cup of wine. → Toss the pasta with the sauce, Parmesan, and fresh basil before serving.
Cooking Steps
Brief Cooking Order
Brown the ground sirloin in olive oil and stir in garlic, oregano, and red pepper flakes. → Add 1 cup of red wine, crushed tomatoes, tomato paste, salt, and pepper, then simmer. → Boil and drain the orecchiette pasta. → Finish the sauce with nutmeg, basil, heavy cream, and the remaining 1/4 cup of wine. → Toss the pasta with the sauce, Parmesan, and fresh basil before serving.
Introduction
An easy and flavorful version of the classic Italian meat sauce designed for a quick weeknight meal. It features ground sirloin simmered with red wine, San Marzano tomatoes, and a touch of heavy cream for rich depth.
Step 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, add the ground sirloin, and cook until the meat starts to brown and is no longer pink.
Step 2
Stir in the minced garlic, dried oregano (crushed between your hands to release the oils), and red pepper flakes. Cook for about 1 minute.
Step 3
Pour 1 cup of the dry red wine into the skillet, stirring to scrape up any browned bits from the bottom of the pan.
Step 4
Add the crushed tomatoes, tomato paste, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
Step 5
Add the nutmeg, fresh chopped basil, heavy cream, and the remaining 1/4 cup of wine to the sauce. Simmer for 8 to 10 minutes, stirring occasionally until thickened.
Ingredients List
Important Notes
Crushing dried oregano between your palms before adding it to the pan helps release its aromatic essential oils.
San Marzano tomatoes are highly recommended for this sauce because they offer the best authentic, sweet Italian tomato flavor.
Adding a small splash of red wine right at the end of cooking gives the finished sauce a brighter, more complex wine profile.
Pasta shapes like orecchiette (little ears) or shells are perfect for Bolognese because they scoop up and hold the meat sauce beautifully.
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