Classic Quick Bolognese

Classic Bolognese-MB
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 30 minutes


3tablespoons olive oil
1medium onion, chopped
2 cloves garlic, minced
1pound lean ground beef chuck
1/2teaspoon coarse salt
Freshly ground black pepper
1/2cup dry red wine
2 cups tomato puree
1/4 cup milk
8 ounces wide pasta (like fettuccine), cooked
1/2cup grated Parmesan


1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute.

2. Increase heat to medium-high. Add beef, salt and pepper. Cook until beef is brown, stirring occasionally, about 10 minutes. Drain excess fat. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, add tomato purée, stirring well. Reduce heat and simmer until sauce tightens around the meat, about 5 minutes. Add milk, stir and cook 5 minutes.

3. Serve with hot cooked pasta and sprinkle with cheese. Serves 4.