Weeknight Bolognese
Weeknight Bolognese
Servings 4 Servings
Ingredients
- 1 Pound pasta*
- 1 Pound ground meat (Turkey Sausage great here**)
- 28 Ounces crushed tomato
- 4 Cloves garlic
- 1 Onion
- 1 Cup White wine (Pinot Grigio, Sauvignon Blanc)
- 1 Teaspoon Red Pepper flake
- 1 Tablespoon Italian Seasoning (Mine is equal parts basil/oregano/parsley)
- 2 Tablespoon olive oil
- Parmesan cheese
Instructions
- Heat 2 tablespoons of oil in dutch oven over medium-high heat. Add in ground meat, season with salt and pepper, and brown, ~8-10 minutes.
- As meat browns, bring a large pot of salted water to boil. As it heats, dice onion and mince garlic.
- When meat has browned, remove from dutch oven. Add in onion and sauté for 3-4 minutes, then add in garlic to dutch oven. Stir for 1 minute, then add in wine, tomatoes, herbs, pepper, and meat. Bring to simmer.
- As sauce simmers, drop pasta into boiling water; cook for 8-10 minutes or per package, drain pasta once al dente, put back in pot with 2 tablespoons oil to prevent sticking.
- Check seasoning on sauce*** and serve over the pasta, garnished with parmesan cheese.
Notes
*Unpopular opinion alert: For a dish like this, a short pasta like penne or shells even is ideal. Spaghetti has its place; just not with Bolognese.
**You can find prepackaged ground turkey just about anywhere, and it’s pretty good, but some brands are a bit fatty and have additives. I like to hit up the butcher counter, where they typically have either ground turkey, or turkey breast that they will grind for you. I prefer this, because then I know exactly what I’m getting.
*** If sauce is too sweet (unlikely, with the wine), add in a tablespoon of red wine vinegar until sauce is to your liking. If sauce is acidic, add in 1/8 teaspoon baking soda until sauce is to your liking. If sauce doesn’t take like anything (very unlikely), add in 1 teaspoon of salt. If sauce is black and bitter, order pizza.
Nutrition
Serving: 6People | Calories: 488kcal