Weeknight Spaghetti Bolgonese

An overhead view of a large skillet that is filled with spaghetti bolognese that is garnished with chopped Italian parsley.

Course: Entree

Cuisine: American / Italian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 654kcal

Author: Kris Longwell

This recipe delivers deep, slow-simmered Italian flavor in just 40 to 45 minutes! This easy Weeknight Spaghetti Bolognese combines savory meat, red wine, a splash of heavy cream, and fresh Parmesan for a restaurant-quality meal that’s perfect for busy evenings.

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Ingredients

2 tablespoon olive oil
2 tablespoon unsalted butter
1 medium onion chopped
1 medium carrot chopped
2 stalks celery chopped
3 cloves garlic minced
1 lb ground beef 90% lean
½ lb Italian sausage sweet, mild, or hot
salt and pepper
3 tablespoon tomato paste
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes optional
¼ cup red wine dry: Cabernet or Chianti
1 28 oz can whole tomatoes with juice, crushed by hand
½ cup beef stock or broth
1 lb spaghetti
¼ cup heavy cream
¼ cup Parmesan cheese freshly grated, plus more for serving
2 tablespoon Italian parsley chopped, for garnish

Instructions

Bring a pot of salted (about 1 tbsp) water to a boil.
Heat the oil and butter over medium heat in a large skillet or Dutch oven.
2 tbsp olive oil, 2 tbsp unsalted butter
Add the onion, carrots, and celery, and sauté, stirring often, until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
1 medium onion, 1 medium carrot, 2 stalks celery, 3 cloves garlic
Add the ground beef and pork. Break up the meat with a wooden spoon and cook, stirring often, until no longer pink. Drain most of the rendered grease and dispose of it safely.
1 lb ground beef, ½ lb Italian sausage
Stir in 1½ teaspoons salt, 1 teaspoon pepper, the tomato paste, oregano, basil, and red pepper flakes. Cook, stirring often, for 3 minutes.
salt and pepper, 3 tbsp tomato paste, 1 tbsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes
Stir in the wine and simmer for 2 minutes, until most of the wine has evaporated.
¼ cup red wine
Crush the tomatoes into the sauce by hand, and add the juices. Stir in the beef stock and simmer for 15 minutes.
1 28 oz can whole tomatoes, ½ cup beef stock
Add the pasta to the boiling water and cook until al dente, according to the package instructions.
1 lb spaghetti
Stir the heavy cream and grated Parmesan cheese into the meat sauce.
¼ cup heavy cream, ¼ cup Parmesan cheese
Drain the pasta, saving 1 cup of the pasta water. Add the pasta to the sauce and toss to combine fully. Add a splash of pasta water to loosen the pasta, if desired. Simmer for a couple of minutes.
Serve immediately, garnished with chopped parsley, if desired.
2 tbsp Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Super Quick Shortcut: To simplify prep even further, you can omit the carrots and celery and use 1.5 to 2 lbs of ground beef only (skipping the sausage). While the extra veggies and sausage add classic depth, a beef-and-onion-only base cuts chopping time in half while still delivering a rich, satisfying sauce!
Non-Alcoholic Option: If you prefer not to cook with red wine, simply replace it with an equal amount (¼ cup) of additional beef broth mixed with 1 teaspoon of red wine vinegar or balsamic vinegar to provide that essential touch of acidity.
Cheese Matters: For the best results, grate your Parmesan fresh from a block using a Microplane or fine grater. Pre-bagged shredded cheese contains anti-caking coatings that prevent it from melting smoothly into the sauce.
Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the sauce (without pasta) for up to 3 months. Gently reheat on the stovetop over low heat, splashing in a little water or broth if needed.

Nutrition