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Weeknight Bolognese

1 tbsp olive oil
2 tbsp butter
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
4 cloves garlic, minced
1 1/2  tsp salt, or to taste
1 1/2 lb lean ground beef
freshly ground black pepper and cayenne to taste
1/8 tsp ground nutmeg
1 1/2 cups milk (or beef broth)
1 cup white wine

1 can crushed San Marzano plum tomatoes (28-oz)
1 can tomato sauce (8-oz)
2 tsp Italian seasoning
2 tsp dried basil (or a handful of fresh basil)
1 tsp dried thyme
2 cups water, or as needed

Heat a large pot over medium heat. Add olive oil and butter. Once hot, add veggies, garlic, and salt to the pot and cook 5 minutes or until translucent.

Add ground beef to the pot and stir until browned, about 5 minutes.

Add ground black pepper, nutmeg, cayenne/chili flakes, and white wine. Stir to combine and let simmer until most wolf the wine is evaporated (about 10-15 minutes).

Add milk/broth and stir. Simmer until most of the liquid is evaporated (about 15-20 minutes).

Add tomatoes,  tomato sauce, Italian seasoning, basil, and thyme. Rinse out tomato can with water and add to pot (about 2 cups). Bring to simmer and cook uncovered on low for 2-3 hours. Add water as needed to maintain proper moisture levels.

Published inEntreesRecipesSauces