Barefoot’s weeknight bolognese

Barefoot's weeknight bologneseOk, so maybe this isn’t the best recipe to post the week after Thanksgiving since we’re all pretty much fooded out, but I’m posting it now because I know there are a lot of you who love and need easy family approved weeknight dinners. December is all about indulgence to me, so let’s go ahead and indulge, celebrate and eat to our hearts content!  Doesn’t that sound fun?  This is the perfect bolognese for those busy weeknights, as it only takes 45 minutes to pull together, and the sauce tastes like a sauce that’s been cooking on your stove top all day, not for just 30 minutes.  The orecchiette pasta is perfect because it really holds the sauce in those little pockets.  I’ve tried this sauce with regular spaghetti and it was good, but we prefer it the orecchiette pasta.

This is a great pasta to serve up if you’re entertaining friends because it feeds a crowd, especially if you pair the pasta with some crispy garlic bread and a caesar salad.  When I make this pasta up for just the 4 of us, we have pasta for 2 nights, which is great because you all know how I love two-nighter meals.  I just re-heat the leftover pasta in my cast iron skillet, and it tastes amazing!  It’s actually a bit better the next night as all the flavors really have a chance to gel.  You do want to make sure to use a robust wine for this recipe, as the wine really brings out the flavors in the sauce. Also, make sure you add that last 1/4 cup of wine at the end because it truly makes the sauce.

Barefoot's weeknight bologneseBarefoot’s weeknight bolognese:

recipe from Barefoot’s How Easy is That
serves 4-8

  • 2 tablespoons olive oil
  • 1 pound lean grass-fed ground beef or ground buffalo meat – I used a lean grass-fed beef the first time I made this up and buffalo another time.  Both were good, but I will admit the beef had a bit more flavor.
  • 4 teaspoons minced garlic (roughly 5 cloves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine, divided – I suggest using a Chianti or a Cabernet.  I used a Cabernet and it was amazing, so rich in flavor.
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano, or a 24-ounce BPA free box of San Marzano tomatoes –  I used the 24-ounce BPA-free box of San Marzao tomatoes, and it’s the same as using a 28-ounce can.
  • 2 tablespoons tomato paste
  • 1 to 1 1/2 teaspoons fine kosher salt - Note: Barefoot’s recipe calls for 1 tablespoon of salt, but I thought that was a bit too much, so I added 1 teaspoon and then another 1/2 teaspoon later at the end.  It’s all an individal preference here, but if you start with too much salt and then don’t like the sauce, then you’re not going to be a happy camper.
  • freshly ground black pepper
  • 1 box dried orecchiette pasta
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Let’s prep the ingredients.  Bring a large pot of well salted water to a boil.  Mince your garlic cloves, pour 1 cup of wine and measure out the tomato paste, spices and salt.

ingredients for Barefoot's weeknight BolognaiseHeat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat.  Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat browns, about 5 -7 minutes.  I have to say that ground meat does not make for pretty photos!

sautéing the meatStir in the garlic, the dried oregano (making sure to rub it between your hands to release the oils) and the red pepper flakes, and cook for 1 minute.

sautéing the meat and adding the herbs-2Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.

adding the red wine to the sautéed meatAdd the can or box of tomatoes, 2 tablespoons tomato paste, 1 teaspoon salt, and 1 1/2 teaspoons pepper, stirring until combined.

Bring the sauce to a boil.

DSC_0031 Once the sauce comes to a boil, lower the heat, and simmer for 10 minutes.

While the sauce simmers, rinse and chop your basil, measure out 1/4 cup of red wine as well as 1/4 cup heavy cream.

Meanwhile, add the pasta to the boiling water, and cook according to the directions on the box.  Orecchiette pasta usually takes 11 minutes to cook.

While the pasta cooks, let’s finish off the sauce.

Add the 1/4 teaspoon nutmeg, 1/4 cup chopped basil, 1/4 cup heavy cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.  Your sauce may not get super thick, but will thicken a bit. It’s not the prettiest sauce, but it tastes great!

DSC_0043When the pasta is cooked, drain it and pour it into either a large serving bowl or the same pan that you cooked the pasta in.

  Add the sauce to the pasta along with the 1/2 cup Parmesan and toss well.

Serve the pasta up into individual bowls and top each with some fresh parmesan and basil.  This pasta pairs perfectly with crispy garlic bread as well as a caesar salad.

Barefoot's weeknight bologneseThanks Barefoot for another amazing recipe!

Barefoot’s weeknight bolognese

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: serves 4-8

Barefoot’s weeknight bolognese

Ingredients

  • 2 tablespoons olive oil
  • 1 pound lean grass-fed ground beef or ground buffalo meat - I used a lean grass-fed beef the first time I made this up and buffalo another time. Both were good, but I will admit the beef had a bit more flavor.
  • 4 teaspoons minced garlic (roughly 5 cloves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine, divided - I suggest using a Chianti or a Cabernet. I used a Cabernet and it was amazing, so rich in flavor.
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano, or a 24-ounce BPA free box of San Marzano tomatoes - I used the 24-ounce BPA-free box of San Marzao tomatoes, and it's the same as using a 28-ounce can.
  • 2 tablespoons tomato paste
  • 1 to 1 1/2 teaspoons fine kosher salt - Note: Barefoot's recipe calls for 1 tablespoon of salt, but I thought that was a bit too much, so I added 1 teaspoon and then another 1/2 teaspoon later at the end. It's all an individal preference here, but if you start with too much salt and then don't like the sauce, then you're not going to be a happy camper.
  • freshly ground black pepper
  • 1 box dried orecchiette pasta
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Instructions

Let's prep the ingredients. Bring a large pot of well salted water to a boil. Mince your garlic cloves, pour 1 cup of wine and measure out the tomato paste, spices and salt.

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat browns, about 5 -7 minutes.

Stir in the garlic, the dried oregano (making sure to rub it between your hands to release the oils) and the red pepper flakes, and cook for 1 minute.

Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.

Add the can or box of tomatoes, 2 tablespoons tomato paste, 1 teaspoon salt, and 1 1/2 teaspoons pepper, stirring until combined.

Bring the sauce to a boil.

Once the sauce comes to a boil, lower the heat, and simmer for 10 minutes.

While the sauce simmers, rinse and chop your basil, measure out 1/4 cup of red wine as well as 1/4 cup heavy cream.

Meanwhile, add the pasta to the boiling water, and cook according to the directions on the box. Orecchiette pasta usually takes 11 minutes to cook.

While the pasta cooks, let's finish off the sauce.

Add the 1/4 teaspoon nutmeg, 1/4 cup chopped basil, 1/4 cup heavy cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. Your sauce may not get super thick, but will thicken a bit. It's not the prettiest sauce, but it tastes great!

When the pasta is cooked, drain it and pour it into either a large serving bowl or the same pan that you cooked the pasta in.

Add the sauce to the pasta along with the 1/2 cup Parmesan and toss well.

Serve the pasta up into individual bowls and top each with some fresh parmesan and basil. This pasta pairs well with crispy garlic bread as well as a caesar salad.

http://www.marinmamacooks.com/2013/12/barefoots-weeknight-bolognese/

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{ 16 comments… add one }

  • Amanda December 4, 2013, 2:46 pm

    That looks so good for one of these chilly nights! I happen to have all the
    ingredients on hand!!!

    Reply
    • jackiegrandy December 4, 2013, 2:56 pm

      Whoo hooo Baker mama! It’s a pretty basic pantry sauce, I should add that to the post. I hope that Jason and the girls approve :)

      Reply
  • Kelli H (Made in Sonoma) December 4, 2013, 3:24 pm

    This looks really delicious. I think I’d try it with ground turkey or buffalo since I don’t’ cook with meat. Hopefully I can make this next week or this weekend! Also, nice pick of wine for the pictures. Van der Kamp is pretty close to my parents house, and I went to school with one of their son’s.

    Reply
    • jackiegrandy December 4, 2013, 3:35 pm

      Hey Kelli! The buffalo was great. I think it just didn’t have as much flavor because I used a lighter wine that I had on hand rather than the a chianti or cabernet. I know you and David will love this bolognese and it will last you two at least a week ;) So cute that you noticed the wine label. It’s from Spell Winery and my girlfriend is a rep for them. Paradise Foods is selling the wine now! :) xoxo, Jackie

      Reply
      • Kelli H (Made in Sonoma) December 6, 2013, 6:00 pm

        Oh yeah, I remember seeing you had the Spell Rose. I reallllly wanted to try that. I need to check out Paradise Foods especially since there is one in Novato. Next time I’m there I’m going!

        Reply
  • Jaclyn December 4, 2013, 4:13 pm

    I love a good bolognese, this with some warm garlic bread sounds so comforting and delicious. I find I prefer most pastas as leftovers, the flavors really get a chance to come out. The only problem is my husband is not a leftover lover, so I end up having to eat the majority myself!

    Reply
    • jackiegrandy December 4, 2013, 4:33 pm

      Hi Jaclyn! What??? You’re hubby is not into leftovers? You have to train him girl, because letovers rock. I used to not be into leftovers either, but I soon realized that I didn’t like to waste food and also the leftovers we’re pretty darn good. My kids are trained now that we finish what’s in the fridge before we move onto something else. They don’t complain though. I found that when re-heating pastas they taste so much better when re-heated on the stove. The microwave makes everything taste overcoked. Try reheating some leftovers for your hubby via the stove top and see if that changes his tune! xoxox, Jackie

      Reply
  • Sharon B. December 4, 2013, 4:40 pm

    I love Ina Garten, and bolognese! This looks delicious. The orechiette is such a great choice for pasta to hold all that yummy goodness! I love this weeknight version, comes together much quicker than a recipe I have that takes about 3-4 hours from start to finish. Guess what? Today is my dad’s birthday and I’m thinking of that near cake fail last year I had for his birthday, do you remember that story? As I’m lining my cake pans with parchment paper this year, I’m totally thinking of you, my cake savior. ;)

    Reply
    • jackiegrandy December 4, 2013, 6:13 pm

      Hi Sharon my friend! Happy birthday to your dad! Yes, I totally remember your cake fiasco last year, and I actually think that’s when we started becoming blogging buddies. I’m SO happy that we did! I’m sure you’re busy in the kitchen today whipping up a fabulous dinner to celebrate wiht your dad! Give him a big hug from me :) xoxo, Jackie

      Reply
  • Layla @ Brunch Time Baker December 4, 2013, 6:05 pm

    Wow this just looks really delicious ! makes me want ot grab a spoon and dig in!!

    Reply
  • Pamela @ Brooklyn Farm Girl December 5, 2013, 6:40 am

    This looks perfect for a upcoming dinner recipe Jackie, thanks for sharing! Also my favorite are San Marzano so I’m happy to see them included in this dish!

    Reply
  • Reba-Not So Perfect Life December 5, 2013, 2:00 pm

    I love San Marzano tomatos. I have to pay 4.99 for each 28 ounce jar but it is very worth it. Do you think ground turkey would work fine too?

    Reply
  • Jane December 6, 2013, 1:07 am

    Just wanted to say congrats on the Paradise Foods gig! Sounds exciting!

    Reply
  • Sarah & Arkadi December 6, 2013, 2:45 am

    Looks sooo appetizing!

    Reply
  • Emily3 February 25, 2014, 7:29 pm

    This was a big hit! The kids liked it and the adults thought it was delicious. I used a merlot and that worked well. Next time I will try a cab!

    Reply
    • jackiegrandy March 6, 2014, 12:55 am

      Yaay Emily! Another recipe success. That makes my heart sing :) xoxo, Jackie

      Reply

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