Looking for a hearty, comforting dinner that’s perfect for busy weeknights? Our Weeknight Campanelle Bolognese combines rich flavors with simple ingredients to bring an Italian classic to your table in no time. With a savory tomato and red wine sauce, tender ground beef, and just the right hint of basil and Parmesan, this dish is sure to become a family favorite. Best of all, it’s quick to prepare and perfect for those nights when you crave something deliciously satisfying. Grab your favorite pasta and let’s get cooking!
Ingredients:
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (about 4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper, to taste
- 3/4 pound dried pasta, we prefer campanelle.
- 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:
- Cook the Meat: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the ground sirloin and cook, breaking it up with a spoon, until browned.
- Add Aromatics: Add the minced garlic, dried oregano, and crushed red pepper flakes. Stir and cook for about 1 minute, until fragrant.
- Deglaze with Wine: Pour in 1 cup of the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes until the wine reduces slightly.
- Add Tomatoes and Tomato Paste: Stir in the crushed tomatoes and tomato paste. Season with kosher salt (about 1 tablespoon) and freshly ground black pepper (about 1.5 teaspoons) to taste. Lower the heat and let the sauce simmer for about 20 minutes, stirring occasionally.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water if needed.
- Finish the Sauce: Add the remaining 1/4 cup of red wine to the sauce, along with the ground nutmeg, fresh basil, and heavy cream. Stir and let simmer for another 5 minutes to let the flavors meld together.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Serve: Serve the pasta hot, topped with freshly grated Parmesan cheese and additional basil if desired.
Enjoy your delicious pasta with a rich, flavorful red wine and tomato meat sauce!
Recipe adapted from https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746