Barefoot’s weeknight bolognese

Marin Mama dinner, family favorites, Pastas, sauces, weeknight dinners 17 Comments

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. This is a great winter pasta because you don’t need any fresh vegetables, just some canned San Marzano tomatoes, spices, wine and ground sirloin.

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 or a caesar salad, kale salad or arugula salad. When I make this pasta up for the 3 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 Dutch oven, 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 and rich 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.

This sauce like any sauce, tastes better the next day as the flavors have a chance to meld. I usually make up the sauce the day before, re-heat it in a sauce pan the next day, cook up the pasta and blend the two together.  The sauce tastes much more intense.  I love making this sauce ahead and bringing it up to Tahoe. All I have to do after skiing is come home, heat up the sauce, cook up the pasta and blend the two together. I pair it with my favorite lemon vinaigrette and add it to some mixed greens. This is such an easy and satisfying post-skiing meal.

Barefoot's weeknight bologneseBarefoot’s weeknight bolognese:

recipe from Barefoot’s How Easy is That
serves 6-8

Note:  This sauce tastes better the next day, as the flavors have a chance to meld. I usually make the sauce up a day ahead, re-heat it in a sauce pan the next day, cook up the pasta fresh, and blend the two together.

  • 2 tablespoons olive oil
  • 1 pound grass fed sirloin – I typically use 80% to 85% lean, as we like the flavor that a little fat brings
  • 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 rich and flavorful wine such as 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 (coarse or fine) sea salt, divided, plus more to taste
  • freshly ground black pepper
  • 1 box dried orecchiette or bow-tie pasta
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly shredded or grated parmesan cheese, plus extra for serving

Let’s prep the ingredients. Bring a large pot of well salted water to a boil.  Mince the garlic cloves, measure out 1 cup of wine, 2 tablespoon 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 sirloin and cook, crumbling the meat with a wooden spoon, until the meat browns, about 5-7 minutes.  I have to say that ground sirloin does not make for pretty photos!

sautéing the meatStir in the minced garlic, red pepper flakes and the dried oregano, making sure to rub it between your fingers to release the oils, 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 sea 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 the 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.

Got leftovers: You can re-heat the pasta in a heavy-duty pan.  Just add a splash or two of water, give the pasta a stir, set the heat to med-low, cover and let the pasta warm up.  The water will evaporate, but will create moisture/steam for the pasta so it doesn’t dry out while re-heating.  Make sure to give the pasta a stir every so often, so that it doesn’t stick to the bottom of the pan.  

Barefoot's weeknight bologneseThanks Barefoot for another amazing recipe!

We love serving this pasta with my crispy garlic bread.crispy and easy garlic breadIt also pairs perfectly with either my  caesar salad.
kid friendly caesar saladOr my arugula salad with lemon vinaigrette. I even use mixed greens with this vinaigrette and it’s amazing!

arugula salad with simple lemon vinaigrette

5 from 1 reviews
Barefoot’s weeknight bolognese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pasta
Serves: 6-8
Ingredients
  • 2 tablespoons olive oil
  • 1 pound grass fed sirloin - I typically use 80% to 85% lean, as we like the flavor that a little fat brings.
  • 4 teaspoons minced garlic (roughly 5 cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ cups dry red wine, divided - I suggest using a rich and flavorful wine such as 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 1½ teaspoons (coarse or fine) sea salt, divided, plus more to taste
  • freshly ground black pepper
  • 1 box dried orecchiette or bow-tie pasta
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • ½ cup freshly shredded or grated parmesan cheese, plus extra for serving
Instructions
  1. Let's prep the ingredients. Bring a large pot of well salted water to a boil. Mince the garlic cloves, measure out 1 cup of wine, 2 tablespoon tomato paste, spices and salt.
  2. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, until the meat browns, about 5-7 minutes.
  3. Stir in the minced garlic, red pepper flakes and the dried oregano, making sure to rub it between your fingers to release the oils, cook for 1 minute.
  4. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
  5. Add the can or box of tomatoes, 2 tablespoons tomato paste, 1 teaspoon sea salt, and 1½ teaspoons pepper, stirring until combined.
  6. Bring the sauce to a boil.
  7. Once the sauce comes to a boil, lower the heat, and simmer for 10 minutes.
  8. While the sauce simmers, rinse and chop the basil, measure out ¼ cup of red wine, as well as ¼ cup heavy cream.
  9. 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.
  10. While the pasta cooks, let's finish off the sauce.
  11. Add the ¼ teaspoon nutmeg, ¼ cup chopped basil, ¼ cup heavy cream, and the remaining ¼ 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!
  12. 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.
  13. Add the sauce to the pasta along with the ½ cup Parmesan and toss well.
  14. 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.
  15. Got leftovers: You can re-heat the pasta in a heavy-duty pan. Just add a splash or two of water, give the pasta a stir, set the heat to med-low, cover and let the pasta warm up. The water will evaporate, but will create moisture/steam for the pasta so it doesn't dry out while re-heating. Make sure to give the pasta a stir every so often, so that it doesn't stick to the bottom of the pan.
Notes
Note: This sauce tastes better the next day, as the flavors have a chance to meld. I usually make the sauce up a day ahead, re-heat it in a sauce pan the next day, cook up the pasta fresh, and blend the two together.
Nutrition Information
Serving size: serves 4-8

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Comments 17

  1. Jenny Margolas

    I made this sauce tonight to go with chef fabio’s easy homemade fettuccini! AMAZING! The only changes to the sauce I made, were that I only had beaujolais wine, and I added a tsp of brown sugar to cut the acidity a bit, and used 2 whole heads of roasted garlic (we LOVE garlic) This sauce, paired with fresh homemade pasta? PERFECTION!

  2. Emily3

    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!

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  3. Sharon B.

    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. 😉

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      jackiegrandy

      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

  4. Jaclyn

    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!

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      jackiegrandy

      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

  5. Kelli H (Made in Sonoma)

    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.

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      jackiegrandy

      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

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      jackiegrandy

      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 🙂

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