Bolognese Two Ways: Ina Garten's Weeknight & Bon Appetit's 'Best Bolognese'

Ina Garten’s Weeknight Bolognese

Yield: 4-5 servings

Ingredients

2 tablespoons good-quality olive oil

454 grams lean ground beef

4 teaspoons minced garlic (4 cloves)

1 tablespoon dried oregano

¼ teaspoon crushed red pepper flakes

1¼ cups dry red wine, divided

1 (796 ml) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

Kosher salt and freshly ground black pepper

¾ pound dried pasta, such as orecchiette or small shells

¼ teaspoon ground nutmeg

¼ cup chopped fresh basil leaves, lightly packed

¼ cup heavy cream

½ cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. In large (12-inch) skillet  or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink colour and has started to brown. 

2. Stir in garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

3. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta, and cook according to the directions on the box.

4. While  pasta cooks, finish the sauce. Add nutmeg, basil, cream, and remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When  pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Ina’s notes: Use any ground meat you want such as chicken, pork or turkey, even plant-based or diced mushrooms to make it vegetarian. If you don’t have cream or basil, simply omit. The sauce will still be delicious!

Bon Appetit’s Best Bolognese

Yield: 4 servings

Ingredients

1 medium onion, chopped

1 celery stalk, chopped

1 small carrot, peeled & chopped

3 tablespoons extra-virgin olive oil

454 grams medium ground beef, patted dry

85 grams thinly sliced pancetta, finely chopped

1 cup dry white wine

⅓ cup tomato paste

1 bay leaf

2 pinches of finely grated nutmeg

1 cup (or more) homemade chicken stock or low-sodium chicken broth

1 cup whole milk

454 fresh tagliatelle or pappardelle, or dry rigatoni

60 grams finely grated Parmesan (about ½ cup), plus more for serving

Directions

1. In food processor, Pulse onion, celery, and carrot until very finely chopped. Transfer to a small bowl.

2. Heat olive oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots and still a little pink in the centre. Using a slotted spoon, transfer beef to a medium bowl.

3. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.

4. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) 

5. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

6. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

7. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.

8. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

9. Transfer pasta to a platter and top with more Parmesan. Sauce can be made 4 days ahead. Cover and chill.