Italian-American
Ina Garten's Weeknight Bolognese with Red Wine
Inspired by Ina Garten's Barefoot Contessa version, this is a lean sirloin bolognese with red wine, crushed tomatoes, oregano, and a little cream to round out the acidity. The sauce simmers until thick and glossy, then clings to small pasta with basil and Parmesan.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 55 mins
- Serves
- 4 to 5
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Bring a large pot of salted water to a boil for the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat, add the ground sirloin, and cook for 5 to 7 minutes, breaking up the meat with a spoon until it loses its pink color and starts to brown at the edges.
- Stir in the garlic, oregano, and red pepper flakes and cook for 1 minute until fragrant. Pour in 1 cup of the red wine and scrape up the browned bits from the pan so they dissolve into the sauce.
- Add the crushed tomatoes, tomato paste, kosher salt, and black pepper. Bring the sauce to a boil, then lower the heat and simmer for 10 to 15 minutes until it looks thick, glossy, and brick red.
- Cook the pasta until al dente. Stir the ground nutmeg, basil, heavy cream, and the remaining 1/4 cup wine into the sauce, then simmer for 8 to 10 minutes more until it coats the back of a spoon. If the sauce tightens too much, loosen it with a splash of pasta water.
- Drain the pasta, toss it with the sauce and Parmesan, and serve hot with extra cheese on the table. The finished bowl should taste beefy, softly herbal, and just rich enough to feel complete without being heavy.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use GF pasta and swap the cream for coconut cream or oat cream if needed; the meat sauce stays the same and the dish can stay dairy-free with that substitution.