I love a good bolognese. But I really love a bolognese that doesn’t require an entire afternoon, a glass of wine just to survive the prep, or a sink full of dishes when it’s already a long weeknight.
For this one, I went straight to my trusty cookbooks by Alex Snodgrass and pulled her Weeknight Lamb Bolognese. Except I used ground beef instead of lamb, because that’s what was already thawed in my fridge. The swap worked perfectly, and the whole thing came together quickly enough to make this feel like an actual weeknight win.
Why I Love This Recipe
It’s simple, flexible, and made with familiar flavors that don’t scare picky eaters. It’s also one of those recipes that forgives you if you don’t follow it exactly, which I appreciate deeply.
I also love Alex’s consistent use of bay leaves across her recipes. It adds a subtle depth and complexity without turning dinner into “what is that flavor?” territory. And most appealing to me, this is just straight-up comfort food. The kind you want cooking on the stove on a cold February night when everyone’s tired and hungry.
Recipe Credit
This recipe comes from The Defined Dish by Alex Snodgrass. You’ll see this cookbook pop up in a few other posts around here because it’s a solid, reliable choice for both weeknight dinners and more relaxed Sunday meals with family.
This specific recipe isn’t available online, but you can find many of her other recipes on her website or Instagram, including a full-blown bolognese if you’re in the mood to spend a little longer in the kitchen.
Notes From My Kitchen
The recipe calls for store-bought marinara which simplifies things even more. My kids prefer plain tomato sauce, so that’s what I use, with a few extra herbs and spices to give it some personality. I use whatever works in the moment.
I also omitted the carrots this time because my son is currently experiencing full-blown carrot fatigue. If carrots are dramatic in your house too, you can either leave them out completely or chop them very small so they quietly disappear into the sauce.
You can save time by pre-cutting the vegetables earlier in the day or even the night before. I also subbed chicken broth for the red wine, which the author suggests, and it worked wonderfully. I keep homemade broth in my freezer and try to remember to thaw ahead of time. If I forget, I just drop the Stasher bags into a pot of water and heat it on the stove. Ready in no time.
For this recipe, I bought fresh-made pasta from the store, and it really elevated the whole meal. Highly recommend if you see it, or make your own if you’re feeling ambitious. I’m hoping to share a homemade pasta post soon, too.
What I Used
My Staub braising pan. It’s perfect for cozy, one-pan dinners like this and earns its keep in my kitchen all winter long.
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