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Weeknight Bolognese

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Italian
Servings: 8
Author: Pam / For the Love of Cooking - Original recipe by Barefoot Contessa


  • 1 tbsp olive oil
  • 1 small shallot diced
  • 1 lb lean ground sirloin
  • 4 cloves of garlic minced
  • 1 tbsp oregano
  • 1/4 tsp crushed red pepper flakes
  • cups dry red wine divided
  • 1 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • Sea salt and freshly cracked pepper to taste
  • Pasta of choice cooked per instructions (I used cheese raviioli)
  • 1/4 tsp fresh nutmeg grated
  • 1/4 cup fresh basil chopped & more for serving
  • 1/4 cup heavy cream
  • Parmesan cheese freshly grated


  • Heat 1 tablespoon of olive oil in a medium Dutch oven.
  • Add the shallot and cook, stirring often, for 2-3 minutes.
  • Add the ground sirloin and cook, crumbling up the meat with the spoon, for 5-7 minutes, or until the meat has lost its pink color.
  • Add the minced garlic, oregano, and red pepper flakes then cook, stirring often, for 1 minute.
  • Spoon out any excess grease from the Dutch oven if needed.
  • Pour 1 cup of red wine into the Dutch oven making sure to scrape up any browned bits from the bottom of the pan.
  • Add the tomatoes and tomato paste then season with a bit of sea salt and freshly cracked pepper, to taste.
  • Bring to a boil, lower the heat, and simmer for 10-15 minutes.
  • Cook your desired pasta in salted water per instructions on the box.
  • While the pasta is cooking, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup of red wine to the sauce and simmer for 10 minutes, stirring occasionally until thickened.
  • Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
  • Serve tossed with the cooked pasta and topped with lots of freshly grated parmesan cheese and fresh basil. Enjoy!