Name: Quick Bolognese Ragu: Weeknight Friendly
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian cuisine
Ingredients: 2 tbsp olive oil; 1 lb ground beef (lean); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 0.5 cup red wine (dry); 28 oz canned crushed tomatoes; 0.5 cup beef broth; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste); 0.25 cup milk (optional, for richness); 2 tbsp fresh parsley (chopped, for garnish); parmesan cheese (grated, for serving)

A rich, ruby-red Bolognese ragu simmers in a white ceramic pot, topped with fresh green basil leaves, ready to be served over pasta for a comforting weeknight meal.

Prep: 15 min • Cook: 45 min. A simplified, faster version of classic Bolognese, perfect for busy weeknights. This recipe skillfully uses readily available ground meat and a significantly quicker simmer time, ensuring a rich and flavorful sauce that doesn't compromise on the authentic taste of a traditional Bolognese, making it an ideal choice for a delicious and efficient family dinner.

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 hr
Servings: 6

Instructions

Prep and Brown Meat

1Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat.
2Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Simmer the Sauce

1Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until most of the liquid has evaporated.
2Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more flavor it will develop.
3If desired, stir in the milk during the last 10 minutes of simmering for added richness and a creamier texture.

Serve

1Taste and adjust seasonings as needed. Serve hot over your favorite pasta, garnished with fresh parsley and grated Parmesan cheese.

Instructions

Prep and Brown Meat

1Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat.
2Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Simmer the Sauce

1Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until most of the liquid has evaporated.
2Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more flavor it will develop.
3If desired, stir in the milk during the last 10 minutes of simmering for added richness and a creamier texture.

Serve

1Taste and adjust seasonings as needed. Serve hot over your favorite pasta, garnished with fresh parsley and grated Parmesan cheese.

Nutrition Information

Calories: 450 kcal
Protein: 25 g
Fat: 20 g
Carbs: 40 g

Nutrient	Per serving
Calories	450 kcal
Protein	25 g
Fat	20 g
Carbs	40 g

Tips

Ensure your onions and garlic are finely chopped to meld seamlessly into the sauce.
Don't rush the simmering; even 30 minutes makes a big difference in flavor.
Serve with a sprinkle of fresh Parmesan and a side of crusty bread to soak up the delicious sauce.