Spaghetti With Quick Bolognese Sauce

This Quick Bolognese Sauce brings the deep, comforting flavors of traditional Italian cooking to your weeknight table without the hours of simmering. The sauce features a robust base of lean ground beef, finely chopped carrots, onions, and garlic, all sautéed until fragrant. A splash of dry red wine deglazes the pan, adding depth, while crushed tomatoes provide the necessary acidity and body. The secret to this quick version is the addition of heavy cream and butter, which melts into the sauce to create a luxurious, velvety texture that coats the spaghetti perfectly. Topped with fresh parsley and parmesan cheese, this dish offers a hearty, protein-packed meal that is both elegant enough for dinner guests and simple enough for a busy Tuesday night. It is a satisfying balance of savory meat, sweet vegetables, and rich dairy.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 266.5

Description

This Quick Bolognese Sauce brings the deep, comforting flavors of traditional Italian cooking to your weeknight table without the hours of simmering. The sauce features a robust base of lean ground beef, finely chopped carrots, onions, and garlic, all sautéed until fragrant. A splash of dry red wine deglazes the pan, adding depth, while crushed tomatoes provide the necessary acidity and body. The secret to this quick version is the addition of heavy cream and butter, which melts into the sauce to create a luxurious, velvety texture that coats the spaghetti perfectly. Topped with fresh parsley and parmesan cheese, this dish offers a hearty, protein-packed meal that is both elegant enough for dinner guests and simple enough for a busy Tuesday night. It is a satisfying balance of savory meat, sweet vegetables, and rich dairy.

Directions

1
Heat the butter in a large saucepan or Dutch oven over medium heat.
2
Add the minced onion, chopped garlic, and chopped carrot to the pan.
3
Sauté the vegetables, stirring occasionally, until they are softened and fragrant, about 5 minutes.
4
Add the lean ground beef to the pan, breaking it up with a spoon.
5
Cook the beef over medium-low heat, stirring frequently, until it loses its pink color and is browned, about 3-5 minutes.
6
Pour in the dry red wine and stir to deglaze the pan, scraping up any browned bits from the bottom.
7
Simmer the wine for 1 minute until it has mostly evaporated.
8
Add the crushed tomatoes to the pan and stir to combine with the meat and vegetables.
9
Bring the sauce to a boil, then reduce the heat to low.
10
Partially cover the pan and let the sauce simmer until it thickens slightly, about 10 minutes.
11
Stir in the heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
12
Cover the sauce and keep it warm over low heat while you cook the pasta.
13
Meanwhile, bring a large pot of water to a rolling boil.
14
Add 1 tablespoon of salt to the boiling water.
15
Add the spaghetti and cook according to package directions until just tender (al dente), about 9-10 minutes.
16
Drain the pasta in a colander.
17
Transfer the drained spaghetti to a warm serving bowl or platter.
18
Pour the hot Bolognese sauce evenly over the pasta.
19
Sprinkle with fresh parsley and grated Parmesan cheese.
20
Serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 266.5kcal

% Daily Value *
Total Fat 14.8g23%
Saturated Fat 7.2g36%
Cholesterol 80.8mg27%
Sodium 115.5mg5%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.6g7%
Sugars 3.7g
Protein 25.1g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-quick-bolognese-sauce/