This quick and easy Bolognese is a time saving version of a traditional Bolognese, perfect for weeknight dinner with the family.
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I can think of few things better than a hearty bowl of Bolognese and a glass of red wine to warm up in the midst of winter. The best part – it will make your kitchen smell incredible! While it may not cure your winter blues, I can guarantee that this quick and easy Bolognese will bring you joy with every bite.
Bolognese is a traditional Italian meat sauce filled with hearty vegetables and a rich tomato base. This one pot wonder is simple, creamy and packed with flavor from the pancetta and white wine.
Ingredients for Quick and Easy Bolognese
- pancetta or bacon
- ground beef
- yellow onion
- garlic cloves
- crushed red pepper flakes – use more or less depending on your spice tolerance.
- dry white wine – like Pinot grigio or Sauvignon Blanc.
- tomato paste
- canned crushed tomatoes – preferably San Marzano.
- salt and pepper to taste
- bay leaf
- dried pasta – like spaghetti, linguine, pappardelle or tagliatelle. Any pasta type will work.
- nutmeg
- heavy cream
- Parmesan cheese
- unsalted butter
- Buffalo mozzarella cheese or Burrata cheese – optional garnish.
- store-bought garlic and herb cheese – optional garnish.
- cherry tomatoes – optional.
- store-bought pesto – optional.
Here’s what else you’ll need:
- 2 large pots or Dutch ovens
- wooden spoon
- strainer
- tongs
- stirring spoon
- small oven-safe baking dish – optional
- measuring cups and spoons
How to Make Quick and Easy Bolognese
Unlike traditional Bolognese recipes, this weeknight Bolognese is ready to eat in an hour. It’s quick and simple for those nights when you have a million other things to do and want a nice, hearty meal. Here’s how to make it:
- Cook the meat and vegetables
- Add liquids then simmer
- Cook the pasta
- Finish the sauce
- Add optional toppings
More Pasta Recipes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Sweet Potato Gnocchi with Bacon and Sage
- Crispy Gnocchi with Pesto
Please let me know how your Quick and Easy Bolognese turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Quick and Easy Bolognese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This quick and easy Bolognese is a time saving version of a traditional Bolognese and perfect for weeknight dinner with the family.
Ingredients
- 2 oz pancetta, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 lb ground beef
- salt + black pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 1/4 cup tomato paste
- 28oz can crushed tomatoes (I recommend San Marzano)
- 1 bay leaf
- 1 lb dried spaghetti or pappardelle
- 1/2 cup heavy cream
- pinch of nutmeg
- 1 1/2 cups grated Parmesan cheese
- 1 tbsp unsalted butter
Optional Toppings
- 8oz burrata cheese
- store-bought garlic and herb cheese
- 1 pint cherry tomatoes
- 1/4 cup store-bought pesto
- 2 tbsp olive oil
Instructions
- Cook the meat and vegetables: Heat a large pot or Dutch oven over medium-high heat. Add the pancetta, onion and garlic and cook until the pancetta is nicely browned and crisp. Add the ground beef and cook until browned, breaking apart with a spoon. Season with 1 tsp salt, 1/2 tsp black pepper and red pepper flakes (if desired).
- Add liquids then simmer: Pour in the wine to de-glaze the bottom of the pot then use a spoon to scrape any bits from the bottom. Next, add the tomato paste and stir well to combine. Pour the crushed tomatoes into the pot along with the bay leaf. Season with 1/4 tsp salt and a pinch of black pepper. Give everything a good stir then bring to a simmer. Lower the heat and let the sauce simmer while cooking the pasta.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta then place back into the pot with a drizzle of olive oil to keep the pasta from sticking. Set aside.
- Finish the sauce: Add the heavy cream and nutmeg to the sauce then stir well to combine. Let simmer and thicken for an additional 10 minutes. Add the cooked pasta to the sauce along with the Parmesan cheese and butter. Use tongs to evenly distribute the sauce over the pasta.
Optional Toppings
- Use your hands to crumble the garlic and herb cheese over a bowl of pasta then tear pieces of burrata onto the top.
- Preheat your oven broiler to high, then combine the cherry tomatoes, pesto and olive oil in an oven safe dish. Place directly under the broiler for 5-8 minutes until the tomatoes have softened. Spoon the tomatoes over the pasta and enjoy!
- Prep Time: 10
- Cook Time: 40
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 632
- Sugar: 6g
- Sodium: 756mg
- Fat: 19g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 92mg
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