Weeknight Bolognese

Why You’ll Love This Recipe

Weeknight bolognese gives you that deep, cozy Italian flavor without needing hours on the stove. The vegetables melt into the sauce, the meat browns for savory depth, and a touch of dairy at the end makes everything taste silky and rich. It’s also a perfect meal prep sauce because it reheats beautifully and works with pasta, lasagna, or baked ziti.

Ingredient Highlights

The onion, carrot, and celery base adds sweetness and body that makes the sauce taste long-simmered even when it’s quick. Tomato paste is the shortcut to deeper flavor because it caramelizes fast and boosts richness. Crushed tomatoes keep the sauce hearty, while a splash of broth helps it reduce without drying out. The final touch of milk or cream softens the acidity and gives bolognese its signature smooth finish.

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until softened.

Sauté the onion, carrot, and celery until softened and fragrant.

Step 2: Add garlic and cook 30 seconds until fragrant.

Stir in the garlic until it smells fragrant.

Step 3: Add ground meat. Break it up and cook until browned. Season with salt and pepper.

Brown the meat, breaking it up into small crumbles.

Step 4: Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly.

Cook the tomato paste briefly for a richer, deeper sauce.

Step 5: Pour in wine (if using) and simmer 2 minutes to reduce. Add crushed tomatoes, broth, herbs, and bay leaf.

Deglaze, then add tomatoes, broth, and herbs to build the sauce.

Step 6: Simmer 15 to 20 minutes, stirring occasionally, until thick and rich.

Simmer until the sauce turns thick, rich, and glossy.

Step 7: Stir in cream (or milk) and parmesan. Taste and adjust seasoning.

Stir in milk or cream to mellow the sauce and make it silky.

Step 8: Toss with cooked pasta and a splash of pasta water. Serve with more parmesan and herbs.

Toss the pasta with the sauce until every piece is coated, then serve hot.

Tips for Best Results

Let the meat brown before stirring too much so you get deeper flavor. If the sauce gets too thick, loosen it with a splash of pasta water at the end so it clings to the noodles. Finishing with milk or cream makes the sauce taste smoother and more balanced, especially if your tomatoes are a bit acidic.

Let the meat brown for deeper flavor, add a splash of pasta water for clingy sauce, and finish with milk or cream for a silky bolognese.

Variations

Swap in ground turkey for a lighter version, or use half beef and half pork for a richer, more classic flavor. If you want more vegetables, add finely chopped mushrooms with the meat for extra savoriness. For a spicy bolognese, add a pinch of crushed red pepper with the garlic.

Use half beef and half pork, add mushrooms for extra savory flavor, or stir in crushed red pepper for a spicy version.

FAQ

Can I make bolognese ahead of time?
Yes. It tastes even better the next day and keeps well for up to 4 days in the fridge.

Can I freeze it?
Yes. Freeze up to 3 months. Thaw overnight and reheat gently.

How do I make it thicker?
Simmer uncovered a few minutes longer, stirring occasionally.