Roasted Tomato Bolognese Meat Sauce with Ground Beef

A deeply flavorful bolognese meat sauce that comes together in under an hour—yes, it’s possible. This quick Italian-style sauce is my go-to for weeknights: roasted cherry tomatoes and garlic are blended with ground meat, tomato paste and Italian herbs to create a rich, comforting sauce.

Use it tossed with spaghetti or pappardelle, layered in lasagna, or spooned over zucchini noodles for a low-carb option. The roasted tomatoes add a concentrated sweetness and depth that elevates this simple sauce.

Bolognese is a classic Italian meat sauce with a hearty texture and savory tomato base. This version keeps the process fast and flavorful by roasting fresh cherry tomatoes and garlic, then pureeing them and combining the puree with seasoned cooked ground meat. Roasting the tomatoes concentrates their flavor, making the sauce taste deeper and more complex than a basic canned-tomato version.

Growing up, a weeknight meat sauce was a staple at our table. For this updated quick recipe, roasted cherry tomatoes replace canned diced tomatoes. It adds a bright, roasted character that becomes the signature note of the finished sauce.

This recipe requires just about 15 minutes of hands-on time. Simmer briefly for a fast weeknight dinner, or allow it to gently cook longer if you have the time—either way, the results are delicious and the leftovers reheat beautifully.

Ingredients

• 4 cups fresh cherry tomatoes
• 4 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh basil (chopped; dried basil can be used in a pinch)
• 1 pound ground beef (or ground pork, turkey, or Italian sausage)
• 6 ounces tomato paste
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt and 1 1/4 teaspoons black pepper, divided

Instructions

The steps are straightforward and intentionally simple so this sauce can come together quickly on busy nights.

1. Preheat the oven to 400°F (204°C). Line a baking sheet with foil.
2. Arrange the cherry tomatoes and garlic cloves on the prepared sheet. Drizzle with olive oil and balsamic vinegar, sprinkle 1/4 teaspoon black pepper over the top, and scatter the chopped basil. Toss gently to coat.
3. Roast for about 25 minutes, until the tomatoes are soft, blistered and slightly caramelized.
4. Carefully transfer the roasted tomatoes and garlic to a blender or food processor (scrape any juices from the tray too). Add the tomato paste, dried parsley, dried oregano, the remaining 1 teaspoon black pepper and the salt. Blend until smooth and set aside.
5. In a large pot or Dutch oven set over medium-high heat, brown the ground beef until fully cooked (about 6–8 minutes). Drain excess fat if desired.
6. Pour the tomato puree into the pot with the cooked meat and stir to combine. Reduce the heat to low, cover and simmer for 15–20 minutes. If you have extra time, simmering up to a few hours on low will deepen the flavor.
7. Serve the sauce tossed with cooked pasta, layered into lasagna, spooned over spaghetti squash or zucchini noodles, or used in any recipe that calls for a hearty meat sauce. Optional: finish with grated Parmesan and fresh basil.