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Lightning fast Bolognese sauce recipe

Lightning fast Bolognese sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

A very quick sauce for spaghetti or any pasta. Serve with grated cheese, if desired.

1 person made this

IngredientsServes: 4

  • 4 tablespoons oil
  • 400g minced beef
  • 1 (400g) tin tomatoes, pureed
  • 1 teaspoon onion powder
  • 1 tablespoon sweet paprika
  • salt and black pepper to taste
  • a little cornflour for binding the sauce

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat oil in a pan, fry the mince, stirring often. Stir in tomatoes and spices. Top with 60ml of water, and bring to the boil for 10 minutes. Thicken sauce with cornflour and bring to the boil again. Serve once it's thickened to your desired consistency.


If you don't have onion powder, use garlic granules instead.

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Reviews & ratingsAverage global rating:(2)

Fresh Pasta with Quick Bolognese Sauce

Bolognese is not your average spaghetti sauce--it's known for its richness that's developed through a slow cooking process--but on a weeknight, it's not practical. This version speeds up the classic Italian recipe for a quick and easy Bolognese sauce with Italian sausage to build flavors fast. The cooking time is about 35 minutes for this mind-blowing pasta sauce. If you don't have Grana Padano cheese, Parmesan works just as well in a pinch.

Quick and Easy Spaghetti Bolognese Recipe

Named after the rich cookery style of Bologna, Italy, Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce, often enhanced with wine and milk or cream. The Italian term for this sauce is ragu Bolognese, or simply ragu. While we love the images of a cook standing over the stove for hours, stirring the family&rsquos secret recipe for Bolognese until it is just right, we have simplified the technique so you can create a tasty meal in under 30 minutes. Create a satisfying meat sauce by cooking Italian sausage, peppers, sweet onions and garlic, then add a quality jarred pasta sauce, such as Barilla or Classico. We know what you are thinking Grandmother would never use a jarred sauce. But if she could taste this recipe, she may just give a nod of approval. Remember to reserve some pasta water when you boil the spaghetti noodles, because adding the starchy water to the meat sauce adds richness and creaminess. This recipe for Bolognese freezes beautifully, so think about making a pot or two and freezing in appropriate containers for a quick dinner or snack at a later date.

Bolognese Sauce Recipe

How do you make bolognese sauce better? This is a common question from everyone who loves bolognese sauce and wonder how to make it more of an enjoyable delicacy and we have the answer to that in this fast track recipe below.

Bolognese is a type of spaghetti meat sauce you can’t help but love and we have created a recipe that is quite different from the usual bolognese sauce but you are sure going to find tastier.

Bolognese sauce is much more than just a meat sauce, it serves as the go-to for many families and if you are looking for a way to avoid the traditional bolognese then the Italian is the way to go, this is quite different from the usual American sauce which is often just tomato-based sauce simmered with ground beef however bolognese is thicker creamier and it’s not just based on tomato sauce alone.

The ultimate way to transform a ground beef into something hearty and show-stopping are with a bolognese sauce however making this delicious sauce can take forever but the effort and time are definitely worth it, it has been made with ingredients that are healthy and in fact, serving your bolognese sauce with pasta happens to make it healthy and you can have it frozen to be enjoyed on nights when you are scarce on time and very hungry.

Bolognese Sauce

This Quick Bolognese Sauce fits the bill perfectly. If you’ve ever made a traditional Bolognese sauce before, you know that it takes many, many hours to simmer away on the stove. This quick version is filled with similar flavors in a fraction of the time less than an hour! It’s meaty and flavorful, with a slight hint of red wine in the background. It absolutely begs to be served over hot pasta and accompanied by a glass of wine.

I used The Dreaming Tree Crush (red blend) in the sauce itself, and I also paired it with the meal. The Dreaming Tree has several other varieties of red (I also picked up a Pinot Noir) as well as white wine. The Dreaming Tree Wines are a collection of approachable, high-quality California wines. As a California girl that counts Northern California wine country as one of my favorite places on earth, I am always happy to find a great California wine. I was also thrilled to learn that The Dreaming Tree is sustainably conscious from vine to table.

This Valentine’s Day express your love with food and wine! Whip up this Quick Bolognese Sauce, pour a couple glasses of wine, and enjoy a night in with someone special. Be sure to check out your local retailer for wine tasting demos.

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Quick Bolognese Sauce

Cover the porcini with boiling water and let stand until softened, about 20 minutes. Drain the mushrooms, reserving 1/4 cup of the soaking liquid. Finely chop the porcini.

Meanwhile, in a large saucepan, heat the oil until shimmering. Add the veal, pork and a generous pinch each of salt and pepper cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes. Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.

Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes. Add the wine and the 1/4 cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes. Add the stock and marinara sauce and bring to a boil. Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes. Stir in the parsley and 2 tablespoons of the grated cheese. Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.

Ryan&rsquos Bolognese Sauce

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it if you don&rsquot, it&rsquos fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours&mdashhowever long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

The thing about my recent houseguest Ryan is that he&rsquos an exceptional cook. Bottom line: the guy just flat knows what he&rsquos doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn&rsquot a minister, I&rsquod say he missed his calling.

But&hellipyeah. I don&rsquot think he did.

The other thing about my recent houseguest Ryan is&helliphe doesn&rsquot so much use recipes. He&rsquos one of those by-feel people, and he cooks using ratios more than anything else (more about that in a separate post.)

The night before Ryan and his family left Oklahoma (and guess what? He didn&rsquot leave Oklahoma because&hellipthey missed their flight!) I took the liberty of inviting over a few folks from church. Ryan was good enough to, well, pretty much prepare a completely from-scratch meal for the six strangers he&rsquod just met at church with us that morning. I asked him how he felt to be chained to a stove for three days straight and he said, &ldquoHere&mdashgrate this Parmesan for me.&rdquo And I did.

For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. It was totally delicious.

Please bear with me on the quantities of the ingredients Ryan used. I&rsquom guesstimating&hellipbut that&rsquos part of the deliciousness. Make it all your own, upping or decreasing ingredients to suit your needs.

Recipe Summary

  • 1 ½ teaspoons butter
  • 1 ¼ teaspoons olive oil
  • ½ pound portobello mushrooms, chopped
  • ¼ cup chopped onion
  • ¼ cup chopped carrot
  • 2 tablespoons chopped celery
  • 2 tablespoons white wine
  • ½ cup beef broth
  • 1 ¼ teaspoons tomato paste
  • 1 teaspoon butter
  • 2 ounces enoki mushrooms
  • 3 ½ tablespoons heavy cream
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.

Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.

Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.

As mentioned in Traditional Ragu Alla Bolognese recipe, you can regulate the amount of tomato sauce go from very small quantity (traditional version) to adding more if you want more tomato flavor and creaminess in the sauce.

The secret to making a perfect Bolognese Sauce is long cooking time.

Ground meat cooks pretty fast. And even if you&rsquore tempted to cook the whole thing in 15 minutes, don&rsquot.

Let ragu simmer on very low heat for at least 30 minutes, to open flavors of the meat, herbs and and let all the juices combined.

Pappardelle Bolognese that are out of these world 😋

Classic Ragu Bolognese

Inspired and informed by outstanding recipes by Lidia Bastianich, Domenica Marchetti and Thomas McNaughton, this is Leslie Brenner’s (who is the editor in chief of Cooks without Borders) favorite way to make ragu alla Bolognese.

Legions of nonnas and authors have opined that the essential element for Bologna’s signature sauce is time. This recipe takes about 4 1/2 hours to cook — and that’s once you have everything prepped.

It’s important to finely chop the onion, carrot and celery for the soffritto. The diminutive size, aided by the long, slow cooking, will allow the vegetables to melt into the ragu. Equally important are the ground beef and pork, which should be the best quality you can get, and are browned together slowly, about an hour. A pot wide enough to have plenty of surface area for the slow browning is essential to success.

If you’re using the ragu to dress tagliatelle or other pasta, when the ragu is finished and you’re ready to serve, transfer the amount of sauce you need to a large saute pan, keeping it warm while the pasta cooks. When the pasta is nearly done, spoon a little of the pasta cooking water into the ragu and stir it in, then use tongs to transfer the tagliatelle into the sauce, toss gently and cook for another minute before serving.

Active time: 2 hours Total time: 5 hours

Storage Notes: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings makes about 6 cups each serving is about 1/2 cup


In a mini food processor, combine the pancetta and garlic, pulse a few times to break up the pieces, then process until it becomes a smooth paste.

Scrape the paste into a large, wide Dutch oven or other heavy-bottomed pot, along with 2 tablespoons of the butter. Melt them together over medium heat, spreading the paste around with a wooden spoon. Cook until the pancetta fat is mostly rendered, about 4 minutes, stirring occasionally. Add the onion, carrot and celery — the soffritto — and cook slowly over medium-low heat, stirring frequently enough so the soffritto doesn’t brown — until the onion is soft, translucent and pale gold, about 15 minutes.

Add the ground beef and pork to the pot, increase the heat to medium, and break up the meat with a wooden spoon as much as possible. Once the meat starts to faintly sizzle, reduce the heat to medium-low. Let the meat brown slowly, stirring occasionally and continuing to break up any remaining clumps, for about 1 hour, until evenly browned and burnished.

When the meat is nearly done browning, in a medium saucepan over high heat, heat the broth until simmering cover and keep hot over low heat until ready to use.

Increase the heat under the browned meat to medium-high and stir in the wine, scraping up any browned bits or deposits on the bottom of the pan. Cook and stir until the wine is mostly soaked in and evaporated, about 3 minutes. Stir in the salt and nutmeg, reduce the heat to medium-low and add the milk, cooking and stirring until it is barely visible, about 3 minutes.

Measure 2 cups of the hot broth and dissolve the tomato paste in it. Stir the broth with paste into the meat sauce, then stir in the tomato puree. (Keep the unused broth handy in the pot in case you need to reheat it and add more to the sauce later.) Partially cover the pot and let the sauce simmer slowly and gently, stirring occasionally, until it is thick and all the components begin to melt together, about 2 hours.

Stir the sauce — if it is starting to look at all dry, reheat the remaining broth, ladle in a little more, about 1/2 cup, and stir. Continue to simmer gently, uncovered, stirring occasionally and adding a little more hot broth or water as needed, until the vegetables have completely melted into the sauce, about 1 hour.

Cut the remaining 4 tablespoons of butter into a few pieces and stir them into the sauce add about 20 grinds of black pepper and stir that in, too. Taste, and season with more salt and/or pepper, if desired.


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