Speedy Weeknight Bolognese

Speedy Weeknight Bolognese

If you know anything about bolognese, you know it is usually a long cooking, time intensive endeavor. This one is quicker cooking, meant for quick get-it-on-the-table nights, but no less flavorful. Courtesy of my daughter, Charlotte Kilroy, the master of wing-it cooking.


1 lb long pasta – spaghetti, fettuccini, etc

1 lb ground beef

2 cloves garlic

1 small/medium onion

1 carrot

1 stalk celery, peeled

1 bay leaf

¾ cup heavy cream

1 cup chicken stock

¼ cup tomato paste

1 14 oz can crushed tomatoes

1 tsp thyme

1 tsp oregano

⅓ cup wine (optional)



Process in a blender or food processor the garlic, onion, carrot and celery to a coarse puree, or finely minced.  Heat a saute pan over medium. Give the beef a generous sprinkle of salt and cook until almost cooked through but still a bit pink.  Remove from the pan and add the minced vegetables. Cook these until soft and aromatic, about 5-7 minutes. Add beef back in as well as the ½ cup chicken broth and the wine, if using.  Cook this down for a few minutes. Add tomato paste, crushed tomatoes, herbs, cream and the rest of the broth. Simmer this for 20-25 minutes on low heat. While it is simmering, cook the pasta.  When it is done, remove the bay leaf from the sauce, then use tongs to move the pasta from the water to the pan with the sauce. Toss to coat well.

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