Description
Ina Garten’s weeknight bolognese recipe offers a rich, comforting Italian classic with streamlined preparation. Simmered with ground meats, tomatoes, and herbs, this hearty sauce delivers restaurant-quality flavor that home cooks will devour with pasta.
Ingredients
Scale
- 1 lb (454 g) lean ground sirloin
- 2 tbsps (30 ml) good olive oil, plus extra to cook the pasta
- 4 tsp (20 ml) minced garlic (4 cloves)
- 1 ¼ cups (296 ml) dry red wine, divided
- 1 (28 oz) can crushed tomatoes, preferably San Marzano
- 2 tbsps (30 ml) tomato paste
- ¾ lb (340 g) dried pasta, such as orecchiette or small shells
- ¼ cup (60 ml) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- ¼ cup (15 g) chopped fresh basil leaves, lightly packed
- 1 tbsp (15 ml) dried oregano
- ¼ tsp (1.25 ml) crushed red pepper flakes
- ¼ tsp (1.25 ml) ground nutmeg
- Kosher salt
- Freshly ground black pepper
Instructions
- Meat Preparation: In a large skillet, sear ground sirloin over medium-high heat. Break the meat into crumbly pieces, allowing it to transform from pink to golden brown, developing rich caramelized edges.
- Aromatic Infusion: Introduce minced garlic, dried oregano, and crushed red pepper flakes. Toast the spices briefly to unleash their intense fragrance and create a robust flavor foundation.
- Wine Deglazing: Pour dry red wine into the skillet, expertly scraping the pan’s surface to incorporate all the concentrated meat drippings. This process elevates the sauce’s depth and complexity.
- Tomato Base Development: Integrate crushed tomatoes, tomato paste, kosher salt, and black pepper. Bring the mixture to a vigorous boil, then reduce to a gentle simmer, allowing the flavors to meld and concentrate for 10 minutes.
- Sauce Refinement: Enhance the sauce with ground nutmeg, fresh basil leaves, and heavy cream. Incorporate additional red wine, continuing to simmer until the sauce reaches a luxurious, velvety consistency.
- Pasta Finale: Cook pasta in salted water until perfectly al dente. Drain and transfer to a serving bowl, then lavishly coat with the rich bolognese sauce. Generously scatter freshly grated Parmesan cheese, creating a final layer of flavor and texture. Serve immediately with extra Parmesan on the side.
Notes
- Optimize Meat Browning: Achieve a golden-brown color by allowing ground sirloin to develop caramelized edges, which intensifies the sauce’s deep flavor profile.
- Wine Selection Matters: Choose a dry red wine with good acidity to enhance the sauce’s complexity and create a rich, layered taste experience.
- Cream Balancing Technique: Add heavy cream towards the end to soften the tomato’s acidity and create a silky, luxurious sauce texture without overwhelming the dish.
- Pasta Timing is Critical: Cook pasta just before serving to ensure optimal texture and temperature, preventing it from becoming soggy or cold when combining with the sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg