Ina shares an easy version of bolognese that’s fast and flavorful, perfect for any day of the week.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Weeknight Bolognese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 5 servings
Ingredients
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons 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, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. 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 hot with Parmesan on the side.
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Ina Garten’s Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=RD1Iq74p3Fw
Love the “mmm!” and long pause from Ina at the end there. So cute 🥺🥺🥹🥹🥹💗💗💗
My Italian grandmother would reincarnate just to slap me with a papuca if she saw me make this. 😂
You are the most awesome cook and are so freaking nice! We use your recipes all the time! Luv from Texas!
“Too much garlic! Garlic everywhere,”Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
About The Official Bolognese Recipe. Bolognese originated from Bologna, the capital city of the Emilia-Romagna region in northern Italy. What some people don’t realize is that Bolognese is a meat sauce – not a TOMATO-based or tomato sauce. Since Pellegrino Artusi first published his recipe for Ragù alla Bolognese in 1891, there have been very few changes to the original list of simple ingredients: Beef, pork (pancetta or bacon), onions, carrots, celery, milk, broth, a bit of tomato paste, a little wine, salt and pepper.
As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes – none of the myriad ingredients that many people might use in their bolognese recipes today. A good Bolognese sauce also only takes a few hours to make
Concentrato di pomodoro. 'Stratto, as it's called in Sicily, is tomato paste
Bolognese is a meat sauce – not a TOMATO-based or tomato sauce.
Pasta ic call Tagliatelle!
Its very relaxing to watch her cook and listen to her voice. This is a good recipe
never add the sauce over the pasta!!! always add pasta al dente to the saice plus some pasta water!!!! everyone knows this.
Chopping up the cheese (Parmigiano-Reggiano or pecorino Romano would be popular choices here) in a blender or food processor instead of using a shredder or microplane. I like the appliance method, like Ina uses here. Instead of these thin ribbons that completely melt into the sauce, with the food processor or blender you get these irregular balls of cheese that don't melt so readily. I love that. Rather than simply thickening and flavoring the existing sauce (and if you use as much cheese as I do, it would also cause all the pasta to stick together), they add another component. You can feel and taste the cheese, and if it's a cheese that's been aged 12 months or more, you're likely to still sometimes bite through one of those angel-wing flakes of potassium lactate crystals. A privilege of patience. If the cheese is melted completely into the pasta, you lose those little jewels, the pasta clumps together, and you end up with "cheese flavored sauce" instead of "sauce and cheese".
Very tasty but it's not Italian pasta bolognese ❤
Ummm… where is the mirepoix? I realize this is a shortcut, but adding mirepoix wouldn't add much time?
It’s a meat sauce
She might as well have used ketchup.This is simply embarrassing.
Why does she say "parmesan" like "parmezon"….
I'd use a dutch oven so there's enough room to add in a slightly undercooked pasta, so it can then finish cooking while absorbing the sauce's flavors. Adopting this technique was a total game changer for me.
Looks amazing.
Is there a way to make this without the wine? I really despise the taste and smell of wine…..
I know a lot of you have relatives that make aperfect Bolognese sauce but I am 1/4 Italian and I love Ina for making a simple recipe. I'm going to make it!
Looks fairly easy and delicious! Love you Ina❣️
This is the third consecutive video on Bolognese where the chef adds nutmeg to the sauce.
I must've missed that part growing up cuz nutmeg was never used in bolognese sauce in my childhood.
I like how Ina doesn't drown the sauce with heavy cream like other chefs, nothing kills fine bolognese sauce like too much cream.
With Ina, everything is always in proportion and never over the top
This is the third consecutive video on Bolognese where the chef adds nutmeg to the sauce.
I must've missed that part about nutmeg growing up cuz it was never used in bolognese sauce in my childhood.
I like how Ina doesn't drown the sauce with heavy cream like other chefs, nothing kills fine bolognese sauce like too much cream.
With Ina, everything is always in proportion and never over the top
love her BUT this not a bolognese-still good
I made this recipe exactly as shown once. And now I make it every week. No one tires of it. Highly recommend!
Please stop calling whatever that is bolognese, its not anything remotely like bolognese.
This looks amazing. It's not a bolognese, but it looks delicious.
I can’t wait to try this. Bolognese is one of my favorites and this seems doable
Oh Ina, watching you cook makes me So happy, eating your food makes me So happy! You’re such a joy to watch ! Thank you so much