Hello everyone! Hope everyone is enjoying their summer. I have been neglecting this blog a bit lately, but I just paid my annual maintenance fees for it and that motivated me to keep this blog alive! I have been posting my cooking process on my Instagram stories about once a week, but I just never translate those stories into a blog post. I’m positive I’ve showed on my stories how to make this easy bolognese recipe before. This is a family favourite of ours, and I make it probably once every two weeks. It’s quick, it’s simple, it’s filling, and it calls for 1 cup of red wine which gives me an excuse to drink the rest of the bottle!
This is also my go-to main dish when my husband and I are having another couple over for dinner. Served with a salad and garlic toast, it’s more than enough to feed four ravenous adults.
This recipe is adapted from Ina Garten’s Weeknight Bolognese recipe. I made a couple tweaks to the recipe. I don’t add fresh basil all of the time. I had a basil plant in my backyard and I would add basil to the recipe when my plant was alive and thriving. However, I managed to kill it off so now I add some dried basil to it instead. My main tweak to the recipe was to reduce the amount of wine added. I found that the extra 1/4 cup of wine that she calls for in her recipe is just a bit much and I could still taste the wine after it was done cooking. Considering I also feed this to my toddler, I didn’t think that was such a good thing. Also, 1/4 cup less wine in the recipe is 1/4 cup more wine for me to drink instead! Speaking of wine, I sometimes get asked what wine I use for my cooking. I cook with the same wine I would drink. And lately, it’s been this Liberty School Cabernet Sauvignon. This retails for about $24 dollars in Regina, but whenever I go to Calgary I buy a case or two from the Costco liquor store. I was just in Calgary for the July long weekend, so my wine cabinet is stocked up with Liberty School. That should last me for another couple months until my next trip to Calgary at the end of August.
You can use any type of pasta you want, but I tend to use the bowtie pasta that you see in the pictures or this mafalda corta:
It’s the perfect shape to catch all the beefy goodness of the bolognese and it’s a fun shape for my toddler to grab onto.
Give this recipe a try and let me know what you think. I’ll be making this again tonight!
Easy BolognesePrint Recipe
- 2 tbsp olive oil
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 500g bag of dried pasta (I like bowtie or mafalda corta)
- 1/4 tsp ground nutmeg
- 1/4 cup chopped fresh basil (or 1/4 tsp dried basil)
- 1/4 cup heavy cream
- 1/2 freshly grated Parmesan, plus extra for serving
- salt and pepper
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cooking until meat is no longer pink (about 5-7 minutes). Drain off any excess fat from the skillet.
Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
Pour 1 cup of the red wine into the skillet. Add the crushed tomatoes, tomato paste, 1/2 tbsp salt, 1 tsp pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil and add 1 tbsp of salt. Add the pasta and cook according to the directions on the box/bag of pasta.
Add the nutmeg, dried or fresh basil, and heavy cream to the sauce and simmer for another 8-10 minutes, stirring occasionally.
When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well.
Serve and enjoy with Parmesan on the side!