30-Minute Beef Bolognese with Red Wine
Recipe GLPR875cf2f21d531a
A quick and rich Italian beef sauce made with lean ground beef, aromatic vegetables, and a full-bodied Pinot Noir that simmers into a deeply flavored ragu in just 30 minutes. Finished with a touch of cream and fresh herbs, this modern Bolognese clings beautifully to pasta and delivers restaurant-quality comfort in minimal time.
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Ingredients
2 tablespoons extra-virgin olive oil
1¼ lbs ground beef (85% lean)
1 medium-large yellow onion, finely diced
1 large carrot, finely diced
2 large stalks celery, finely diced
5 large cloves garlic, crushed
1½ cups Pinot Noir or other dry red wine
1 cup fire-roasted no-salt-added crushed tomatoes
4 tablespoons tomato paste
2 teaspoons Herbes de Provence
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup heavy cream
Fresh parsley leaves, for garnish (optional)
Pasta, cooked to al dente, for serving
Directions
Heat the extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
Add the ground beef and cook, breaking it up with a spoon or wooden spatula into small crumbles, until the meat is no longer pink and has reached an internal temperature of 160°F, approximately 5 minutes. Transfer the beef to a plate, leaving about 2 tablespoons of fat in the pan.
Reduce the heat to medium and add the diced onion, carrot, and celery to the remaining fat. Sauté the vegetables, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
Stir in the crushed garlic and cook for 30 seconds until fragrant, then add the tomato paste and stir to combine, cooking for 1 minute.
Pour in the red wine, scraping any browned bits from the bottom of the pan, and simmer until the wine reduces by about half, approximately 4 minutes.
Return the cooked ground beef to the pan along with the crushed tomatoes, Herbes de Provence, salt, and black pepper. Stir well to combine.
Reduce the heat to medium-low and simmer the sauce, stirring occasionally, for 6 minutes to meld the flavors.
Stir in the heavy cream and simmer for another 2 minutes until the sauce is creamy and cohesive.
Taste and adjust seasoning as needed. Serve the Bolognese sauce over al dente pasta and garnish with fresh parsley if desired.
