Name: Quick Weeknight Bolognese-Style Ragu
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: European cuisine
Ingredients: 1 lb ground beef (80/20 blend recommended); 1 pcs onion (finely minced); 2 tsp garlic (minced); 28 oz canned crushed tomatoes; 0.5 cup heavy cream; 2 tbsp olive oil; 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 0.5 lb italian sausage (removed from casing, optional); 1 pcs carrot (finely minced); 1 pcs celery stalk (finely minced); 0.5 cup dry red wine (optional); 0.5 cup beef broth; parmesan cheese (grated, for serving); pasta (such as tagliatelle or fettuccine, for serving)

A rustic, steaming bowl of rich, meaty Bolognese-style ragu is generously spooned over perfectly cooked spaghetti, garnished with fresh, vibrant green parsley.

Classic DishBolognese Sauce

Prep: 15 min • Cook: 45 min. A faster version of the classic Italian Bolognese, this quick weeknight ragu uses finely minced ground meat and vegetables to create a rich, satisfying pasta sauce that's ready in under an hour. It's perfect for busy evenings when you crave comforting, homemade flavor.

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

Instructions

Sauce Preparation

1Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and optional Italian sausage. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
2Add the finely minced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3Stir in the minced garlic and cook for 1 minute more until fragrant.
4If using, pour in the red wine and let it simmer and reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5Add the crushed tomatoes and beef broth. Season with salt and black pepper. Stir well to combine.
6Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can let it simmer longer.
7Stir in the heavy cream during the last 5 minutes of simmering. Adjust seasoning if necessary.

Serving

1Cook pasta according to package directions. Drain well.
2Serve the Bolognese-style ragu over cooked pasta. Garnish with grated Parmesan cheese.

Instructions

Sauce Preparation

1Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and optional Italian sausage. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
2Add the finely minced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3Stir in the minced garlic and cook for 1 minute more until fragrant.
4If using, pour in the red wine and let it simmer and reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5Add the crushed tomatoes and beef broth. Season with salt and black pepper. Stir well to combine.
6Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can let it simmer longer.
7Stir in the heavy cream during the last 5 minutes of simmering. Adjust seasoning if necessary.

Serving

1Cook pasta according to package directions. Drain well.
2Serve the Bolognese-style ragu over cooked pasta. Garnish with grated Parmesan cheese.

Nutrition Information

Calories: 451 kcal
Protein: 25 g
Fat: 23 g
Carbs: 35 g

Nutrient	Per serving
Calories	451 kcal
Protein	25 g
Fat	23 g
Carbs	35 g

Tips

Mince vegetables very finely for a smoother sauce texture, essential for a quick ragu.
Simmering longer develops deeper flavors; don't rush the sauce if you have extra time.
A dollop of ricotta or a sprinkle of fresh parsley can add a lovely finishing touch.

Quick Weeknight Bolognese-Style Ragu

Instructions

Nutrition Information

Tips

Variations of Bolognese Sauce

Classic Ragù alla Bolognese

Vegetarian Lentil Bolognese