Easy Weeknight Spaghetti Bolognese

Spaghetti is a super easy go-to weeknight meal that I am so thankful for when everyone is hungry and I just don’t have the time (or energy!) to follow a recipe. BUT I’ve quickly learned this spaghetti bolognese adds a lot more flavor for not too much additional effort, so it’s quickly becoming one of our new favorites. My husband said he thought the addition of the wine in the sauce really helped with the canned tomato flavor he sometimes notices and isn’t too fond of (I’ve honestly never noticed it myself). How about putting this dish into your rotation next week and coming back to let us know what you think? It would be perfect with a big Caesar salad on the side – enjoy!

Easy Weeknight Spaghetti Bolognese on 100 Days of Real Food

Weeknight Bolognese on 100 Days of Real Food

Easy Weeknight Spaghetti Bolognese

Inspired by Food Network Magazine
4.6 from 8 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • Add the olive oil to a large skillet over medium heat and cook the beef while breaking it up with a spatula until almost all the way brown, about 4 - 5 minutes.
  • Add in the prosciutto, garlic, Italian seasoning, salt, red pepper, and nutmeg and cook while stirring for another 2 - 3 minutes.
  • Pour in the red wine and cook for another minute while scrapping the bottom of the pan.
  • Add the crushed tomatoes and paste to the pan, stir until well combined, and bring up to a light boil. Lower down to a simmer and cook for 8 - 10 minutes.
  • Add the cream and 1/4 cup Parmesan cheese to the pan, season with additional salt and pepper if necessary, and serve warm over cooked whole-grain noodles.

Notes

Nutrition Facts
Nutrition Facts
Easy Weeknight Spaghetti Bolognese
Amount Per Serving
Calories 1506 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 18g113%
Cholesterol 120mg40%
Sodium 4608mg200%
Potassium 9275mg265%
Carbohydrates 223g74%
Fiber 58g242%
Sugar 133g148%
Protein 74g148%
Vitamin A 6850IU137%
Vitamin C 276.8mg336%
Calcium 1146mg115%
Iron 42.1mg234%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

30 thoughts on “Easy Weeknight Spaghetti Bolognese”

  1. Shanna Schweitzer

    4 stars
    I made this tonight. I used a rich Cabernet, and it turned it a deep purple/brown color that’s not exactly appetizing. (Doesn’t at all resemble your picture.) It DOES still taste amazing, though. Any idea what I did wrong??

  2. 5 stars
    I make this every time just like the recipe says, using a nice Pinot Noir. It rivals anything we could order at a restaurant! We love it with lentil & quinoa pasta. Great job 1oo Days!

  3. Making a modification of this tonight. We live in a German-Irish town of 20,000. Cannot buy prosciutto here. So, I substituted Black Forest Ham. Cannot wait to taste it so I am sampling at 3 p.m. Reminds me of what my mom and grandmas called goulash.

  4. My kids and I loved this! My kiddos requested a little less of a wine taste next time around. Nevertheless, this will definitely go into our rotation!

  5. 4 stars
    I made this last night and loved it. I used ground venison and also added chopped mushrooms. My husband felt like it tasted too much like wine but I had no problem with it! Keep up the great work!

    1. Amy Taylor (comment moderator)

      Hi. Try a dry red like cabernet, merlot, pinot noir, or zinfandel. No need to pick a fancy one. ;)

  6. Spaghetti is one of our favorites too. I make a triple batch America’s Test Kitchen meatballs, (2 lbs ground beef, 1 lb ground pork). Scoop them with cookie scoops and bake in the oven on parchment lined trays. Then freeze in bags of what my family of five eats at a meal. I just thaw overnight and reheat with the sauce. It makes for an easy week night supper and our farmer’s Market meat goes a lot farther.

  7. We love adding a bag of California-style or diced veggies to our spaghetti sauce. I think that would work well with this! Can’t wait to try it!

  8. I made this last night and my family loved it. I omitted the proscuitto and included onions. And I dumped the cooked penne into the pan with the sauce and let it simmer a few minutes that way. (We’re still getting used to the taste/feel of whole wheat pasta and I thought this helped.) It really was delicious! My husband loved it as much as my daughters did.

    1. Usually I add a good splash of milk to my spag bol sauce at the end of cooking so that might suffice instead of cream.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating