Description
This Weeknight Bolognese is a hearty and flavorful Italian-inspired meat sauce that comes together quickly, perfect for busy evenings. Ground sirloin is cooked with garlic, herbs, red wine, and crushed tomatoes, then simmered to develop rich flavors. Finished with creamy parmesan and heavy cream, this sauce is served over your favorite pasta for a comforting and satisfying meal.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground sirloin
- 4 garlic cloves, minced
Seasonings and Spices
- 1 Tbsp dried oregano
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp sugar
Liquids and Sauces
- ¾ cup dry red wine
- 1 (28-oz) can crushed tomatoes
- 2 Tbsp tomato paste
- ½ cup heavy cream
Cheese
- ½ cup grated parmesan cheese
Pasta
- 12 oz pasta, cooked and drained
Instructions
- Cook the ground beef: In a Dutch oven over medium-high heat, brown the ground sirloin until fully cooked. Drain any excess fat to keep the sauce rich but not greasy.
- Sauté garlic and tomato paste: Add the minced garlic to the pot and cook for one minute to release its aroma. Stir in the tomato paste and cook for an additional 30 seconds to deepen its flavor.
- Deglaze with red wine: Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating all the flavorful residue into the sauce.
- Add spices and tomatoes: Mix in the oregano, onion powder, crushed red pepper flakes, crushed tomatoes, sugar, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the sauce: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors together.
- Add cream and cheese: Stir in the heavy cream and grated parmesan cheese. Continue cooking for another 10 minutes, allowing the sauce to thicken and become creamy.
- Combine with pasta: Toss the cooked and drained pasta with the Bolognese sauce until well coated.
- Serve: Plate the pasta and serve with additional parmesan cheese if desired for an extra savory touch.
Notes
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking and ease of deglazing.
- Dry red wine adds depth, but you can substitute with beef broth if preferred.
- Adjust crushed red pepper flakes to suit your desired level of spiciness.
- For a leaner version, substitute ground sirloin with ground turkey or chicken.
- This sauce can be prepared ahead and refrigerated for up to 3 days or frozen for longer storage.
- Serve with a side of crusty bread or a fresh green salad for a complete meal.
