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Easy Weeknight Bolognese Sauce: Rich, Hearty, and Ready Fast

A close-up of spaghetti generously topped with rich bolognese sauce, served on a white plate.
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Make this rich and hearty Bolognese sauce that tastes like it simmered all day, but is ready for your weeknight pasta dinner. This recipe delivers authentic Italian flavor without the long wait.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry red wine (optional, use beef broth as a substitute)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound spaghetti or preferred pasta

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Give yourself kudos for getting those aromatics in early!
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. If using red wine, pour it in and let it bubble, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3 minutes.
  5. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes. Season generously with salt and pepper.
  6. Bring the sauce to a simmer. Reduce the heat to low, cover the pot partially, and let it gently simmer for at least 30 minutes, stirring every 10 minutes. For a deeper flavor, simmer for up to an hour. You are doing great!
  7. While the sauce simmers, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  8. Toss the drained pasta with the Bolognese sauce. Add a splash of the reserved pasta water if the sauce seems too thick.
  9. Serve immediately. You made a fantastic, hearty beef sauce!

Notes

  • For an even richer flavor, substitute half the ground beef with ground pork or Italian sausage.
  • This **best Bolognese sauce** freezes beautifully. Cool completely, then store in airtight containers for up to three months.
  • If you are making this for lasagna, use slightly less liquid in the sauce base.

Nutrition

Find it online: https://kitchnkudos.com/easy-weeknight-bolognese-sauce/