Fee SIMPLE Friday: Easy Bolognese Sauce

order in the kitchen bolognese

On Fee SIMPLE Fridays you will get easy recipes.  In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others.  I want you to own your kitchen every Friday with these easy-to-make recipes!

This recipe is adapted from Barefoot Contessa. I love having easy weeknight recipes that I can actually make after work and not feel like I’m just going to pass out. This is one of those recipes.

order in the kitchen bolognese

Fee SIMPLE Friday: Easy Bolognese Sauce
 
Author:
The Elements
  • 2 TBSP olive oil
  • 1 lb. lean ground beef
  • 4 cloves of garlic, minced
  • ¼ tsp. crushed red pepper flakes
  • 1¼ cups dry red wine, such as a petite syrah
  • 1 can crushed tomatoes, I recommend San Marzano (as does Barefoot Contessa)
  • 2 TBSP tomato paste
  • salt and pepper to taste (1 TBSP salt and 1½ tsp. pepper)
  • 1 box pasta (honestly you can use anything you’d like, I’ve made this recipe with penne, rotini, shells, tagliatelle, etc.)
  • ¼ tsp. ground nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • 1 small container of greek yogurt (I recommend cooking with Oikos 5.3 oz container)
  • ½ cup freshly grated Parmesan cheese, plus some for garnishing
Procedure
  1. Heat olive oil in large skillet over medium-high heat.
  2. Add the ground beef and brown in the skillet for 5-7 minutes, breaking it up with a wooden spoon and stirring to brown on all sides.
  3. Add the garlic and red pepper flakes and cook for an additional minute.
  4. Pour in 1 cup of the wine and scrape the pan to remove any brown bits from the bottom.
  5. Add the tomatoes, tomato paste and salt and pepper. Stir to fully mix and incorporate.
  6. Bring to a boil, then lower the heat to medium-low and simmer for 10 minutes.
  7. Meanwhile, bring a pot of water to boil and cook pasta according to instructions on packaging.
  8. While pasta is cooking, add nutmeg, basil, yogurt and ¼ cup wine to the pan and simmer for 8-10 minutes, stirring periodically.
  9. Once sauce has thickened, add the freshly grated parmesan and stir to incorporate.
  10. Drain the pasta and add the drained pasta to the pan with the sauce. Stir to coat the pasta using pasta tongs.
  11. Once fully mixed, serve immediately and top with freshly grated parmesan and slivers of basil.
The Verdict
Easy and delicious... a wining combination.  I've made this dish more times than I can count.  Matt loves it, it makes a ton that lasts for a couple days and is delicious reheated.  I've loved adding this as a staple to our meals!
It is easiest for me to make this recipe in my French oven (dutch oven) from Le Creuset.  If you are interested in getting the same one, you can find it here:

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)

Price: $299.95

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Affiliate disclaimer: Please note that some of the links above are affiliate links, which means that I may earn a commission if you purchase through those links. I only recommend products and services that I use and love myself, so I know you’ll be in good hands.

10 comments

    • Lynn Lovejoy says:

      This one is easy AND healthy since it’s greek yogurt instead of cream! The wine flavor in it is amazing. I’ve also made it simmering for longer and with no greek yogurt and it was fab!

    • Lynn Lovejoy says:

      It’s so good! I prefer my version (obviously) because I thought there was way too much oregano in the original recipe, plus I wanted to be a bit healthier using Greek Yogurt :) I make this recipe all.the.time. Literally! At least a few times a month!

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