This easy bolognese is full of shortcuts that make it fast and simple. But at the same time, it’s still packed with all the flavor of traditional bolognese.

Bolognese has been a go to in my family for years.

It gives you all the food groups – carbs, protein and veggies – it’s delicious, and you can make enough for last for a few meals.

While I typically make a pretty quick version, I wanted this one to be quick and also to be more similar to a traditional bolognese.

To my understanding, traditional bolognese uses beef and pancetta. This one uses beef. Traditional bolognese also adds very little tomato and instead flavors the sauce with additions like white wine, broth and milk. This one does the same.

The biggest differences between this bolognese and a traditional bolognese are the shortcuts. While I’m sure real Italian cooks would shake their heads at this version, it’s much easier and faster to make.

Instead of simmering for a few hours, this simmers for just about 20 minutes. In order to thicken the sauce in that short time, cornstarch is added.

Plus, we utilize alllll the shortcuts. Things like mirepoix and pre-minced garlic save you prep time in the kitchen.

There are many ways you can customize this to your liking too! Read on below.

Prep the mirepoix

If you’re not using a pre-made mirepoix mix, chop your veggies.

Finely dice 1/2 small white onion, 2 sticks celery, and 2 small carrots to prep the mirepoix.

Once the mirepoix is prepped, add the olive oil to a large pan over medium high heat. Add the ground beef, using a wooden spoon to break it up into small pieces.

Cook the beef

Cook the beef, stirring occasionally, for about 5 minutes, until it starts to brown.

Add the mirepoix and minced garlic to the pan. Stir and cook for an additional 2-3 minutes, until it starts to become fragrant.

Stir in other ingredients

Add the white wine, tomato puree and vegetable broth. Stir to combine. Add the heavy cream and stir.

Turn heat to high and bring to a boil. Once boiling, reduce the heat and let simmer for about 15 minutes (or longer if you have more time, see notes), stirring occasionally.

Toss and garnish

While the sauce is simmering, bring a pot of water to a boil and add pasta. Cook for 10-12 minutes, then drain.

Mix the cornstarch with 2 tablespoons of cold water. Add cornstarch mixture to the sauce and mix to combine. Cook for an additional 3-5 minutes, stirring occasionally.

Toss cooked pasta with the sauce. Top with fresh parmesan cheese and herbs to garnish.

Notes

Protein: Instead of group beef, you can also use ground chicken or turkey. To make this dish meatless, try using crumbled tofu or even lentils (just be sure to watch them so that they don’t get overcooked or mushy).
Hacks: To save time, I used pre-made mirepoix an pre-minced garlic. You can also buy pre-shredded parmesan cheese instead of grating the cheese yourself – whatever shortcut makes your life easier! But, if you feel like prepping any of these on your own, go for it.
Pasta: I used tagliatelle pasta. I like tagliatelle, pappardelle or even fettuccine for bolognese.
Storage: Store pasta in an airtight container in the fridge for 3-4 days. You can also prep the sauce ahead of time and freeze before mixing with the pasta. Store it in an airtight container in the freezer for up to 3 months.

Course: Dinner