Sharon BrownCooking in the kitchen isn’t just about following a recipe; it’s about creating moments and sharing them with loved ones. For me, the perfect dish to pair with my favorite pasta salad would be a rich and hearty Bolognese sauce.
The combination of textures and flavors dances on your palate. So, let’s dive deep into a recipe that has become a classic, inspired by the incredible Ina Garten—yes, the Barefoot Contessa herself.
What is Barefoot Contessa Bolognese?
The Barefoot Contessa Bolognese is not just another pasta sauce. It’s a lovingly crafted dish that takes its roots from Italian tradition while inviting modern sensibilities. This sauce shines with a medley of flavors. With rich ground sirloin, aromatic garlic, and a sprinkle of fresh herbs, each bite is packed with satisfaction. Moreover, the cream and Parmigiano-Reggiano turn it into a luxurious experience worthy of any dinner table.
The Ingredients
Before we jump into the cooking process, let’s gather our stars! Here’s what you need for this mouthwatering sauce:
- 1 pound extra-lean ground sirloin
- ¾ pound dried pasta, such as orecchiette or small shells
- 2 tablespoons high-quality extra virgin olive oil, plus more for cooking the pasta
- 4 teaspoons finely minced garlic (about 4 cloves)
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1¼ cups full-bodied dry red wine, divided
- 2 tablespoons concentrated tomato paste
- 1 (28-ounce) can crushed tomatoes, ideally San Marzano
- Kosher salt and freshly cracked black pepper, to taste
- ¼ teaspoon freshly grated nutmeg
- ¼ cup loosely packed fresh basil leaves, chopped
- ¼ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers, rinsed and drained
How to Make Barefoot Contessa Bolognese?
Don’t let the list intimidate you! This dish is quite simple once broken down into manageable steps. The love and care you pour into it will make it shine even brighter.
Step-by-Step Directions
Step 1: Prepare Your Ingredients
Start by measuring out your ingredients. Having everything ready makes the process smooth. Chop the garlic, basil, and gather your cheeses. This makes things efficient and fun!
Step 2: Sauté the Ground Sirloin
Heat the olive oil over medium heat in a large skillet. Once hot, add the ground sirloin. Break it apart as it cooks. This gives the meat a nice sear. Don’t rush this; the flavor builds here. Cook until it is browned.
Step 3: Add Aromatics
Stir in the minced garlic, oregano, and crushed red pepper flakes. This is where you’ll notice your kitchen start to smell heavenly. Cook for about a minute, just until fragrant.
Step 4: Pour in the Wine
Now comes the good part—adding the wine! Pour in 1 cup of the red wine and let it simmer for about 5 minutes. This helps the alcohol cook off while allowing the flavors to blend.
Step 5: Incorporate Tomato Paste and Crushed Tomatoes
Add the tomato paste and stir until it is well combined. Toss in the can of crushed tomatoes. Stir gently.
Step 6: Season the Sauce
Season the sauce with salt, pepper, and freshly grated nutmeg. Bring it to a gentle simmer, then reduce the heat. Let it cook for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.
Step 7: Finish with Herbs and Cream
A few minutes before finishing, stir in the fresh basil, heavy cream, and the remaining red wine. Also, don’t forget to add those delightful capers. This step transforms your sauce into something extraordinary.
Step 8: Cook the Pasta
As your Bolognese sauce simmers, cook your pasta according to package instructions. Make sure to salt your water—it’s essential for flavor. Reserve a cup of pasta water before draining the pasta.
Step 9: Combine and Serve
Toss the drained pasta in with the Bolognese sauce. If needed, add a little pasta water to loosen it up. Serve hot, topped with freshly grated Parmigiano-Reggiano and extra basil.
Notes
Here are a few tips to help ensure your Bolognese is spot on:
- Choose Quality Ingredients: Fresh tomatoes and good-quality olive oil elevate this dish significantly.
- Don’t Skip the Wine: It adds a depth that can’t be replicated with other ingredients.
- Simmer Slowly: The longer you let the sauce cook, the more packed with flavor it becomes.
- Season Gradually: Taste and adjust seasoning as you go. A little salt, a bit of pepper can change the game.
- Use Fresh Herbs: If possible, use fresh basil. Dried herbs won’t give you that vibrant flavor.
Storage Tips
This Bolognese sauce can be your best friend. Cook once, eat multiple times! Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: It freezes beautifully. Keep for up to 3 months in a freezer-safe container.
- Reheat: When it’s time to eat, simply thaw in the fridge overnight and reheat on the stove over low heat.
Nutrition Information
barefoot contessa bolognese recipe nutrition facts
Serving Suggestions
To complement your dish, consider these ideas:
- Garlic Bread: Toasted slices smeared with butter and garlic pair beautifully with pasta.
- Side Salad: A crisp arugula salad with balsamic vinaigrette can brighten the meal.
- Grated Cheese: Serve with a bowl of Parmigiano-Reggiano for people to sprinkle on top.
- Roasted Vegetables: Seasonal roasted veggies add color and flavor to your plate.
- Red Wine: A glass of the same red wine used in the dish unifies the flavors.
What Other Substitutes Can I Use in Barefoot Contessa Bolognese?
If you’re looking to mix things up, here are some great substitutes:
- Ground Turkey: Swap the sirloin for lean ground turkey for a lighter option.
- Vegetarian Option: Replace meat with mushrooms or lentils for a hearty vegetarian alternative.
- Coconut Cream: For a dairy-free version, try coconut cream instead of heavy cream.
- Crushed Red Pepper Mixture: Use jalapeño or fresh chili peppers for a different spice level.
- Other Cheeses: Swap out Parmigiano-Reggiano for pecorino or nutritional yeast for a dairy-free option.
Barefoot Contessa Bolognese Recipe
Equipment
- Large skillet
Ingredients
- 1 pound extra-lean ground sirloin
- ¾ pound dried pasta such as orecchiette or small shells
- 2 tablespoons high-quality extra virgin olive oil plus more for cooking the pasta
- 4 teaspoons finely minced garlic about 4 cloves
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1¼ cups full-bodied dry red wine divided
- 2 tablespoons concentrated tomato paste
- 1 28-ounce can crushed tomatoes, ideally San Marzano
- Kosher salt and freshly cracked black pepper to taste
- ¼ teaspoon freshly grated nutmeg
- ¼ cup loosely packed fresh basil leaves chopped
- ¼ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano cheese plus extra for serving
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers rinsed and drained
Instructions
- Start by measuring out your ingredients. Having everything ready makes the process smooth. Chop the garlic, basil, and gather your cheeses. This makes things efficient and fun!
- Heat the olive oil over medium heat in a large skillet. Once hot, add the ground sirloin. Break it apart as it cooks. This gives the meat a nice sear. Don’t rush this; the flavor builds here. Cook until it is browned.
- Stir in the minced garlic, oregano, and crushed red pepper flakes. This is where you’ll notice your kitchen start to smell heavenly. Cook for about a minute, just until fragrant.
- Now comes the good part—adding the wine! Pour in 1 cup of the red wine and let it simmer for about 5 minutes. This helps the alcohol cook off while allowing the flavors to blend.
- Add the tomato paste and stir until it is well combined. Toss in the can of crushed tomatoes. Stir gently.
- Season the sauce with salt, pepper, and freshly grated nutmeg. Bring it to a gentle simmer, then reduce the heat. Let it cook for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- A few minutes before finishing, stir in the fresh basil, heavy cream, and the remaining red wine. Also, don’t forget to add those delightful capers. This step transforms your sauce into something extraordinary.
- As your Bolognese sauce simmers, cook your pasta according to package instructions. Make sure to salt your water—it’s essential for flavor. Reserve a cup of pasta water before draining the pasta.
- Toss the drained pasta in with the Bolognese sauce. If needed, add a little pasta water to loosen it up. Serve hot, topped with freshly grated Parmigiano-Reggiano and extra basil.
Notes
- Choose Quality Ingredients: Fresh tomatoes and good-quality olive oil elevate this dish significantly.
- Don’t Skip the Wine: It adds a depth that can’t be replicated with other ingredients.
- Simmer Slowly: The longer you let the sauce cook, the more packed with flavor it becomes.
- Season Gradually: Taste and adjust seasoning as you go. A little salt, a bit of pepper can change the game.
- Use Fresh Herbs: If possible, use fresh basil. Dried herbs won’t give you that vibrant flavor.
Nutrition
Frequently Asked Questions
Conclusion
Cooking this Barefoot Contessa Bolognese isn’t just about making a meal; it’s about the experiences you create. Each step, from browning the meat to savoring that first bite, holds the power to bring people together.
This recipe brings warmth to any gathering. With a few simple ingredients and a little time, you’ve set the stage for a delicious evening. So, roll up those sleeves, grab that wine, and let’s embrace the joy of cooking! Enjoy every moment and savor the flavors.
