Make the most of your weekend with this rich, meaty Bolognese sauce simmering on the stove. The low and slow cooking yields incredibly tender ground beef enveloped in a velvety tomato-red wine sauce. Spoon it over your favorite pasta or use as a base for lasagna. Either way, this recipe delivers serious comfort food vibes perfect for a leisurely weekend meal.

Overview

This Weekend Bolognese is inspired by Ina Garten’s famously delicious Bolognese recipe. The Barefoot Contessa’s version uses an array of vegetables along with beef, pork, veal and wine. To simplify the ingredient list while still achieving maximum flavor, this Bolognese relies on just a few key players:

– Ground beef – for meaty richness
– Red wine – for depth of flavor
– Tomatoes – for sweetness and tang
– Aromatics like onion, carrots, celery – traditional sofrito base
– Milk – for creaminess
– Herbs – fresh basil and parsley

The method here mirrors the low, gradual simmering technique Ina employs that transforms the ingredients into a luscious, complex sauce. Be sure to allot a few hours for the sauce to bubble away untouched so the flavors can properly develop. Keep your Saturday or Sunday free to tend to this sauce in between relaxing activities. The hands-off process makes it the ultimate weekend project for Ina-approved, cozy comfort food.

Ingredients:

– 2 tablespoons olive oil
– 1 yellow onion, finely chopped
– 2 medium carrots, peeled and finely chopped
– 2 stalks celery, finely chopped
– 3 cloves garlic, minced
– 1 1⁄2 lbs ground beef (80% lean)
– 1 cup dry red wine (Pinot Noir or Merlot)
– 1 (28 oz) can crushed tomatoes
– 1 cup whole milk
– 1 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– 1/4 cup chopped fresh basil
– 2 tablespoons chopped fresh Italian parsley

Instructions:

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but not browned.

2. Add the minced garlic and cook for 1 minute more until fragrant.

3. Add the ground beef to the pot and increase heat to medium-high. Break up the meat into small pieces using a wooden spoon as it browns. Cook for about 10 minutes until no pink remains.

4. Pour in the red wine, stirring to deglaze the browned bits from the bottom of the pot. Cook for 3-4 minutes to reduce the wine slightly.

5. Stir in the crushed tomatoes, milk, oregano, 1 teaspoon salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer.

6. Turn down heat to maintain a low simmer. Let the sauce bubble gently for 2 1/2 to 3 hours, stirring occasionally. As it simmers, the sauce will thicken and the flavors will develop beautifully.

7. After 2 1/2 to 3 hours, stir in the chopped basil and parsley. Taste and add additional salt and pepper if needed.

8. Serve over al dente pasta like pappardelle, penne or fettuccine. Also makes a fantastic base for lasagna or enchiladas. Enjoy!

Serving Suggestions:

– Toss with pappardelle or tagliatelle pasta, topped with Parmesan
– Layer between lasagna noodles and mozzarella cheese
– Use as sauce for beef or turkey enchiladas topped with cheese
– Serve over creamy polenta or mashed potatoes
– Use as filling for stuffed peppers or mushrooms
– Freeze leftovers for easy meals anytime

This luxuriously rich Bolognese is worth the wait! The leisurely simmering on a free weekend day results in incredible depth of flavor. Follow this recipe for the most soul-warming, craveable meat sauce. Your patience will be rewarded with a sauce that tastes like it simmered all day – because it did! Any leftovers freeze beautifully so you can enjoy the flavors of weekend all week long.

Weekend Bolognese

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Ingredients

  

• - 2 tablespoons olive oil
• - 1 yellow onion finely chopped
• - 2 medium carrots peeled and finely chopped
• - 2 stalks celery finely chopped
• - 3 cloves garlic minced
• - 1 1/2 lbs ground beef 80% lean
• - 1 cup dry red wine Pinot Noir or Merlot
• - 1 28 oz can crushed tomatoes
• - 1 cup whole milk
• - 1 teaspoon dried oregano
• - Salt and freshly ground black pepper to taste
• - 1/4 cup chopped fresh basil
• - 2 tablespoons chopped fresh Italian parsley

Instructions

 

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but not browned.
• Add the minced garlic and cook for 1 minute more until fragrant.
• Add the ground beef to the pot and increase heat to medium-high. Break up the meat into small pieces using a wooden spoon as it browns. Cook for about 10 minutes until no pink remains.
• Pour in the red wine, stirring to deglaze the browned bits from the bottom of the pot. Cook for 3-4 minutes to reduce the wine slightly.
• Stir in the crushed tomatoes, milk, oregano, 1 teaspoon salt, and a few grinds of black pepper. Bring the sauce to a gentle simmer.
• Turn down heat to maintain a low simmer. Let the sauce bubble gently for 2 1/2 to 3 hours, stirring occasionally. As it simmers, the sauce will thicken and the flavors will develop beautifully.
• After 2 1/2 to 3 hours, stir in the chopped basil and parsley. Taste and add additional salt and pepper if needed.
• Serve over al dente pasta like pappardelle, penne or fettuccine. Also makes a fantastic base for lasagna or enchiladas. Enjoy!