Mary KellyWhat will make your meal complete? A generous side of garlic bread is always a hit. It’s perfect for mopping up that sauce. A green salad, lightly dressed, can balance the richness of your dish. Perhaps a chilled glass of red wine will elevate your dining experience.
Think Chianti or a sleek Barbera; both will enhance the flavors beautifully. You might also consider a side of roasted vegetables for that extra crunch and color.
Let me take you on a flavorful journey. The world of comfort food is vast. Still, few dishes warm the heart quite like a good Bolognese sauce. I’ve always been a fan of Italian cuisine, but Ina Garten’s easy Bolognese recipe holds a special place in my heart. It’s simple yet rich, perfect for family dinners. This recipe has become my go-to whenever the craving strikes. Every time I serve it, I can see the joy it brings to my family.
What sets this recipe apart? It’s about simplicity—yet it delivers on flavor. There’s an art to cooking that evokes nostalgia and family gatherings. Today, I want to guide you through making Ina Garten’s easy Bolognese. Trust me; you’ll want to keep this recipe close.
What is Ina Garten’s Easy Bolognese?
This Bolognese sauce isn’t just any sauce; it’s a hearty concoction that’s easy enough for a weeknight dinner but impressive enough for guests. It’s filled with lean ground beef, fresh herbs, and rich San Marzano tomatoes. The addition of red wine and a touch of cream? That’s where the magic happens. It brings everything together beautifully.
How Does It Taste?
Now let’s talk about taste. Imagine that first bite. The sauce is rich and savory with a hint of sweetness from the tomatoes. You’ll taste the depth of the wine, the warmth of the spices, and a velvety finish thanks to the cream. The flavors meld together effortlessly. Each forkful is a warm hug on a chilly evening. Honestly, it’s a dish that makes you feel at home.
Why You’ll Love This?
Why will you fall in love with this recipe? First, it’s approachable. Even if you’re new to cooking, you can pull this off. Secondly, it allows for plenty of wiggle room for your personal touch. Vegetarian? You can substitute a meat alternative. Busy schedule? This sauce freezes beautifully, ready to reheat on a hectic night. Plus, the flavor only gets better as it sits. What’s not to love?
Ingredients
Before we dive into the cooking process, let’s lay out the ingredients you need:
- 1 pound lean ground beef sirloin
- 4 teaspoons minced garlic (about 4 cloves)
- 2 tablespoons high-quality extra virgin olive oil, plus more for pasta cooking
- 1 tablespoon dried oregano leaves
- ¼ teaspoon crushed red pepper flakes
- ¼ cup finely chopped fresh basil leaves
- ¾ pound dried pasta, such as orecchiette or small shells
- 1 (28-ounce) can San Marzano crushed tomatoes
- 2 tablespoons tomato paste concentrate
- Sea salt and freshly cracked black pepper
- 1¼ cups robust dry red wine, separated
- ¼ teaspoon freshly grated nutmeg
- ¼ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese, with extra for garnishing
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers, rinsed and chopped
Step-by-Step Directions
Step 1: Brown the Meat
Start by heating two tablespoons of olive oil in a large pot over medium heat. Once heated, add the ground beef. Break it apart with a wooden spoon and let it sear for about 5-7 minutes until browned. It’s crucial to cook the meat evenly. Don’t rush this step; it builds the foundation for your sauce.
Step 2: Add the Aromatics
Next, throw in the minced garlic, dried oregano, and red pepper flakes. Sauté for a minute or so until fragrant. This is your moment to get that kitchen smelling divine. The key here is to not burn the garlic; we want it golden, not bitter!
Step 3: Pour in the Wine
Now, it’s time for the red wine! Pour in one cup, scraping the bottom of the pot with that wooden spoon. That’s where all the flavor is hiding! Allow it to simmer and reduce for about 5-10 minutes until it thickens a bit.
Step 4: Stir in the Tomatoes
Add the San Marzano crushed tomatoes and the tomato paste. Season with sea salt and black pepper generously. These tomatoes bring a natural sweetness that enhances the sauce. Let it simmer for about 20 minutes to meld those flavors together.
Step 5: Spice it Up with Nutmeg
After letting everything simmer, add the freshly grated nutmeg and a bit more seasoning to taste. This tiny spice makes a big difference. It adds a warm, cozy note that ties everything together.
Step 6: Add Cream and Serve
Finally, stir in the heavy cream and Parmesan cheese along with balsamic vinegar and capers. Let this bubble for a couple of minutes. Once you see the sauce thickening and bubbling, your masterpiece is ready to be served.
Step 7: Cook the Pasta
While the sauce is cooking, boil your dried pasta according to package instructions. I prefer to cook it al dente, so it holds up against that lovely sauce. Drain and toss it with a drizzle of olive oil pre-dinner.
Tips on Making Ina Garten Easy Bolognese
- Use the Right Tomatoes: Choose San Marzano tomatoes if possible. They provide a balanced sweetness that enhances the sauce.
- Don’t Rush the Cooking: Allow the meat and garlic time in the pan. Building layers of flavor is crucial for a good Bolognese.
- Go Easy on the Cream: A little goes a long way. You want the sauce creamy but not overwhelmingly rich.
- Taste as You Go: Keep adjusting seasoning until it’s perfect for your palate. It’s all about personal preference.
- Make it Ahead: Bolognese tastes better after a day in the fridge. Consider making a double batch for future meals!
Nutrition Information
How Do You Store This Ina Garten Bolognese?
Storing this Bolognese is simple. Keep it in an airtight container and refrigerate for up to 4 days. For a longer shelf life, freeze it. It can last up to 3 months in the freezer. Just reheat it on low heat when you’re ready to eat. Perfect for those busy weeknights!
What Other Substitutes Can You Use in This Bolognese Recipe?
You don’t have to stick to the recipe strictly. Consider these substitutes:
1. Ground Turkey or Chicken: For a leaner option, these can replace ground beef. They pair well with the sauce, although you may need some extra seasoning.
2. Lentils: If you want a vegetarian twist, swap the meat for lentils. They provide a similar texture and absorb the flavors beautifully.
3. Zucchini Noodles: To cut carbs, try zucchini noodles instead of pasta. Just sauté them lightly before mixing with the sauce.
4. Vegetable Broth: Replace the wine with vegetable broth for a non-alcoholic version. This will still provide depth without overpowering the dish.
5. Different Cheeses: Parmesan is traditional but try Pecorino Romano for a sharper bite.
Ina Garten Easy Bolognese Recipe
Ingredients
Equipment
Method
- Start by heating two tablespoons of olive oil in a large pot over medium heat. Once heated, add the ground beef. Break it apart with a wooden spoon and let it sear for about 5-7 minutes until browned. It’s crucial to cook the meat evenly. Don’t rush this step; it builds the foundation for your sauce.
- Next, throw in the minced garlic, dried oregano, and red pepper flakes. Sauté for a minute or so until fragrant. This is your moment to get that kitchen smelling divine. The key here is to not burn the garlic; we want it golden, not bitter!
- Now, it’s time for the red wine! Pour in one cup, scraping the bottom of the pot with that wooden spoon. That’s where all the flavor is hiding! Allow it to simmer and reduce for about 5-10 minutes until it thickens a bit.
- Add the San Marzano crushed tomatoes and the tomato paste. Season with sea salt and black pepper generously. These tomatoes bring a natural sweetness that enhances the sauce. Let it simmer for about 20 minutes to meld those flavors together.
- After letting everything simmer, add the freshly grated nutmeg and a bit more seasoning to taste. This tiny spice makes a big difference. It adds a warm, cozy note that ties everything together.
- Finally, stir in the heavy cream and Parmesan cheese along with balsamic vinegar and capers. Let this bubble for a couple of minutes. Once you see the sauce thickening and bubbling, your masterpiece is ready to be served.
- While the sauce is cooking, boil your dried pasta according to package instructions. I prefer to cook it al dente, so it holds up against that lovely sauce. Drain and toss it with a drizzle of olive oil pre-dinner.
Nutrition
Notes
- Use the Right Tomatoes: Choose San Marzano tomatoes if possible. They provide a balanced sweetness that enhances the sauce.
- Don’t Rush the Cooking: Allow the meat and garlic time in the pan. Building layers of flavor is crucial for a good Bolognese.
- Go Easy on the Cream: A little goes a long way. You want the sauce creamy but not overwhelmingly rich.
- Taste as You Go: Keep adjusting seasoning until it’s perfect for your palate. It’s all about personal preference.
- Make it Ahead: Bolognese tastes better after a day in the fridge. Consider making a double batch for future meals!
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Now that you’re armed with all the information on Ina Garten’s easy Bolognese recipe, it’s time to get cooking. This dish embraces the heart of home cooking. It’s uncomplicated and delivers a flavor explosion that will not disappoint. The joy of a warm bowl of Bolognese shared with family or friends is immeasurable. So, roll up your sleeves, gather those ingredients, and make some magic in your kitchen. Bon appétit!
