30 Minute Bolognese Sauce
A fast, weeknight-friendly Bolognese sauce made with ground beef, passata (sieved tomatoes), tomato paste, herbs and a splash of red wine. Ready in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 tablespoons tomato paste
- 2 cloves garlic squeezed
- ½ cup red wine
- 1 ¼ pound ground beef
- 1 beef stock cube
- 4 cups sieved tomatoes
- 2 teaspoons sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper
Serve with:
- 1 pound spaghetti cooked al dente (fresh pasta is the best)
- ½ cup Parmesan cheese grated
- ½ oz. Fresh Parsley finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Pour the olive oil into a frying pan and let it get hot.1 tablespoon olive oil
- Add the onion and tomato paste and fry for 3 minutes while stirring.1 onion, 2 tablespoons tomato paste
- Add the garlic to the pan and fry for 30 seconds.2 cloves garlic
- Pour the wine into the skillet, boil, and cook for 2 minutes.½ cup red wine
- Add the ground beef and sauté on medium-high heat until brown.1 ¼ pound ground beef
- Pour the passata into the pan and add sugar, thyme, and oregano. Crumble the stock cube on top. Stir well and bring to a boil.1 beef stock cube, 4 cups sieved tomatoes, 2 teaspoons sugar, ½ teaspoon dried thyme, ½ teaspoon dried oregano
- Add the bay leaf and simmer for 20 minutes.1 bay leaf
- Remove the bay leaf and season with salt and pepper.Salt and black pepper
Serve with (optional)
- Serve with spaghetti, Parmesan and chopped parsley.1 pound spaghetti, ½ cup Parmesan cheese, ½ oz. Fresh Parsley
NOTES
1. Tomato paste flavor: Fry tomato paste with the onion until it smells slightly sweet. This step gives depth fast.
2. Wine options: Red wine brings depth; white wine works too. Replace wine with broth or tomato juice when you don't want to use alcohol.
3. Meat swaps: Ground beef can be swapped for minced chicken, turkey, lamb, or a half beef/half pork mix.
4. Sauce thickness: Simmer uncovered for longer if the sauce is thinner than you like.
5. Creamy version: Add heavy cream after 20 minutes, then simmer 10 minutes more on low heat.
6. Storage
Let the sauce cool quickly.
- Fridge: Store covered in the refrigerator for up to 2 days.
- Freezer: Freeze in a freezer container for up to 3 months, then thaw in the fridge.
- Reheat: Reheat in a saucepan with a splash of water, stirring until hot.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 649mg | Fiber: 2g | Sugar: 9g | Vitamin A: 387IU | Vitamin C: 17mg | Iron: 5mg
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