Dinner in 60 Minutes: Try Our One-Hour Bolognese Recipe!
On
31/10/2024Reading time:
8 min
Summary:
Weeknight Bolognese in One Hour! 🍝 Looking for a comforting, rich pasta sauce without the long wait? This one-hour Bolognese brings all the flavor of a traditional Sunday sauce in a fraction of the time. With simple ingredients and minimal prep, you can have a hearty, delicious dinner on the table in just 60 minutes. Perfect for those cozy evenings—give it a try tonight!
Spaghetti Bolognese
If you’re after a quicker way to whip up pasta Bolognese for dinner, you’ve come to the right place. This dish brings all the depth of a classic Sunday sauce but with a streamlined cook time and process ideal for busy weeknights. With minimal prep and budget-friendly ingredients, you can enjoy a cozy, satisfying meal in under an hour—just in time for cooler evenings.
Ingredients
3-4 tbsp. olive oil, split
1 lb. ground meat*
3-4 slices bacon, chopped (or 4 oz. package pancetta)
½ medium onion, chopped
1 celery stalk, chopped
1 medium carrot, peeled, chopped
1 ½ tsp. smoked paprika
3 cloves garlic, minced
½ cup dry white wine
6 oz. can tomato paste
8 oz. can tomato sauce**
1 tsp. dried oregano
½ tsp. ground nutmeg
2 dried bay leaves
1 cup low-sodium chicken or beef broth
2 Tbsp. milk
1 lb. bronze-cut spaghetti or pasta of your choice
½ cup Italian flat leaf parsley, chopped
½ cup parmigiano reggiano, grated
Salt & pepper to taste
Method
Brown the Meat.
In a large sauté pan or Dutch oven, heat 1-2 tablespoons of oil over medium-high heat until it shimmers. Add the ground meat, breaking it up slightly with a wooden spoon, and sprinkle with a pinch of salt.Cook for 8-10 minutes, continuing to break the meat into smaller bits and stirring occasionally. Keep the heat high enough to evaporate any moisture the meat releases. You’re aiming for browned, slightly crisp meat. Once it reaches this point, remove the meat with a slotted spoon and set aside. If there’s excess liquid or fat in the pan, carefully wipe it out with a paper towel, leaving behind any browned bits to build flavor.
Start the Sauce Base.
Add the bacon or pancetta to the pan over medium heat, cooking for 3-4 minutes until the fat renders and the meat begins to crisp. Add the onion, carrot, and celery along with paprika and a pinch of salt. If the pan seems dry, add another tablespoon of olive oil. Cook until the onions start to soften and become translucent, about 5 minutes, then add the garlic and cook for another 1-2 minutes.
Build the Sauce.
Return the browned meat to the pan and pour in the wine. Use your spoon to break the meat into even smaller pieces as the wine evaporates. Once the wine is mostly gone, add tomato paste, nutmeg, and dried oregano, stirring to mix everything. Cook for 2-3 minutes until the paste deepens in color.Simmer for Flavor.
Add stock, milk, bay leaves, and season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook while you prepare the pasta or as long as possible, stirring occasionally. After about 10 minutes, taste and adjust the seasoning if needed. Although a longer simmer will enhance the flavor, even 10-20 minutes will make a big difference.Final Steps Before Serving.
When you’re about 8-10 minutes away from serving, add the tomato sauce. Raise the heat to medium-high until it starts to boil, then lower it to medium-low, letting it simmer. Cook the pasta according to package directions, making sure to generously salt the water. Once the pasta is al dente or slightly undercooked, drain it, reserving some pasta water.Combine and Serve.
Add the pasta to the sauce and stir, adding a splash of reserved pasta water as needed to reach the desired sauce consistency. Turn off the heat and let the pasta sit in the pan with the sauce for 1-2 minutes, then stir again to help it absorb the sauce.Garnish with parsley, Parmesan, freshly cracked black pepper, and a drizzle of high-quality olive oil. Enjoy!