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Weeknight Homemade Bolognese Sauce

Here’s something I didn’t know when I started cooking: homemade bolognese sauce is simple. In fact, it’s basically foolproof.

Homemade Bolognese Sauce! You will want to eat this with a spoon straight out of the sauce pot. It’s simple, basically foolproof, but the flavor will have you making your own sauce on repeat.

Honestly, I wouldn’t have even played with the idea of making my own pasta sauce if I didn’t crave Italian food 60% of my waking hours.

So I am here to tell you that weeknight homemade bolognese sauce is within your reach!

Weeknight Homemade Bolognese Sauce

Here’s what makes this sauce sing, we use fresh basil. Fresh garlic! Herbs! Fresh parmesan cheese! You don’t have to do the work, let the ingredients do the work for you.

Homemade Bolognese Sauce! You will want to eat this with a spoon straight out of the sauce pot. It’s simple, basically foolproof, but the flavor will have you making your own sauce on repeat.

Homemade Bolognese Sauce! You will want to eat this with a spoon straight out of the sauce pot. It’s simple, basically foolproof, but the flavor will have you making your own sauce on repeat.

Pro tip: prep all your ingredients ahead of time so you can just throw everything into the pot when it is time.

This sauce is great as leftovers! It is one of my favorite things to take to neighbors or new moms (just add the sauce to a deli container and take over a box of dried pasta!).

A fair warning: you will wan to eat this sauce straight out of the pan. I cooked this for friends a few days ago and one them said, “The noodles are getting in the way of my sauce. More SAUCE!”

Can’t have pasta? I got you. Throw it on top of a baked sweet potato or try sweet potato noodles!

Homemade Bolognese Sauce! You will want to eat this with a spoon straight out of the sauce pot. It’s simple, basically foolproof, but the flavor will have you making your own sauce on repeat.

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Weeknight Homemade Bolognese Sauce

  • Author: Bri McKoy
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onion, diced
  • 1 pound ground beef 
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/4 cups dry red wine, divided
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 TBS kosher salt
  • 1/2 tsp pepper
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes.
  2. Add the ground beef 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.
  3. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  4. Carefully pour 1 cup of the wine into the skillet, stirring to scrape up any browned bits.
  5. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes, uncovered.
  6. After 10 minutes add the basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. After 10 minutes add the parmesan.

Notes

You can serve this with pasta noodles or sweet potato noodles.

Homemade Bolognese Sauce! You will want to eat this with a spoon straight out of the sauce pot. It’s simple, basically foolproof, but the flavor will have you making your own sauce on repeat.

2 comments
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  • Gwen SitschFebruary 28, 2020 - 1:27 am
    Goodbye forever, jarred pasta sauce.  There’s a new sauce in town thanks to my food expert Bri McKoy.  I’ve tried making sauce from scratch before and it was either too complicated or the flavor just wasn’t quite right.  This Bolognese is not only simple but out-of-this-world delicious.  I enjoyed the scent of each step of this recipe couldn’t resist the temptation to taste it before the final steps. The addition of the cream at the end gives an already flavor-filled sauce an extra creaminess.  My husband said several times, “This is GOOD” and he’s an Italian food snob.  I ate leftovers like a soup and had enough to freeze for round two soon.  This is a must-do for all levels of cooking skills.  

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  • JELowFebruary 28, 2020 - 1:51 pm
    Thank you for sharing this recipe! It was SO good. Never in our 28 years of marriage has my husband told me 4 times how good this meal was!! 😊

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Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes! 

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