Make this full-flavored weeknight bolognese in less than an hour.
Learn how to make weeknight bolognese, and discover your new favorite go-to dinner.
This one is ready in a snap.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
How’s that for a quick and easy dinner?
Good thing this dish is even better the next day!
Store any leftovers in an airtight container in the fridge up to 3 days.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Can You Freeze Weeknight Bolognese?
Freeze up to 3 months, and thaw overnight in the fridge.
Reheat on the stovetop on medium-low heat, adding stock or pasta water to loosen up the sauce.
Add seasonings:
Stir in garlic, oregano, salt, fennel seeds, and red pepper.
Cook, stirring often, until fragrant, about 2 minutes.
Add wine:
Stir in wine, scraping bottom of pan to loosen browned bits.
Cook, stirring occasionally, until reduced by three-quarters, 6 to 8 minutes.
Add crushed tomatoes:
Stir in crushed tomatoes.
Remove from heat, and stir in Parmesan until melted and combined.
Reserve 2 cups meat sauce for Italian Sloppy Joes (recipe, page 93).
Serve remaining meat sauce over hot cooked pasta.
Top with additional Parmesan cheese, and garnish with basil leaves.
Leftover Meal: Italian Sloppy Joes
Preheat oven to 450F.
Line a large rimmed baking sheet with aluminum foil.
Place 4 (3-oz.
)ciabatta rolls, cut sides up, on prepared baking sheet.
Stir together 2 Tbsp.melted butterand 1 gratedgarlic clovein a small bowl; brush over cut sides of rolls.
Bake until toasted, 4 to 6 minutes.
Remove from oven; set top halves of rolls aside, leaving bottom halves on baking sheet.
Return to oven; bake until cheese is melted, 3 to 4 minutes.
Remove from oven; top evenly with 1/4 cupbanana pepper rings, 2 cupsarugula, and reserved roll halves.
- TOTAL 20 MIN.
