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Tuesday, December 13, 2016

Spaghetti Bolognese


If you're not familiar with the term Bolognese, it is basically a thick meaty tomato sauce. Like many terms, we in America have widely adopted this one for our meat sauce used in pasta dishes. This sauce is perfect over spaghetti or other pasta of choice. It can also be used in a lasagna dish.

True bolognese does originate in Italy and is called ragรน alla bolognese. Their technique is slow cooked meat parts, vegetables, wine, and a small amount of tomatoes.

The Americanized version is quite a bit less time consuming since most of us do not have a lot of time to prepare meals. If I do say so myself though, it's quite tasty! As with any recipe, mine is just a guide, feel free to change the seasonings to suit your taste. If you like spicy, add some red pepper flakes. If you adore basil, by all means garnish with some fresh chopped basil. If you're a garlic lover....well you get the idea.

I love serving this sauce over pasta with a side salad and cheesy garlic bread. Delish!

Ingredients

  • 1 tbs Olive Oil
  • 1 lb Lean Ground Beef
  • 1 lb Ground Italian Sausage, I used mild
  • 1 Onion, diced
  • 1 Green Bell Pepper, diced
  • 1/2 c Crimini Mushrooms (baby bella), diced
  • 1/4 c Carrots, shredded 
  • 1 Clove Garlic, minced
  • 2 tbs Tomato Paste
  • 3 c Marinara (can use a jar sauce if preferred)
  • 3 c Finely Chopped Tomatoes, such as Pomi
  • 1 tbs Italian Seasoning
  • 1.5 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Granulated Sugar


You'll want to use a large skillet with a lid or stock pot to prepare the sauce.

Heat skillet over medium heat. Add olive oil, ground beef, and ground Italian sausage. Crumble and brown the meat until cooked through.

Cooks Note: If you like, you can drain the drippings after the meat is cooked. Personally, I do not. The fat drippings are minimal and enhance the flavor of the sauce. 

While the meat cooks you can chop your vegetables.


Add the chopped vegetables to the cooked meat and saute together until the vegetables begin to soften, about 15 minutes.

Add the seasonings to the meat and veggies.


Add the tomato paste, marinara, and chopped tomatoes and mix to combine. Cover with lid and simmer on low heat for at least 1 hour, stir occasionally. 

Serve over pasta. Garnish with freshly grated Parmesan Reggiano if desired. 


Cheesy Garlic Bread
  • 1 Fresh Italian Loaf
  • 1 Stick Softened Butter
  • 1 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
  • Fresh Sliced Mozzarella 
  • Dried Parsley

Combine softened butter, garlic powder and Italian seasoning together. Slice Italian loaf into 1" slices. Spread the butter mixture on each slice. Top with a slice of mozzarella cheese and sprinkle with a dried parsley flakes. Bake in a 375 degree oven 15-20 minutes, or until edges are toasted and cheese is melted. 



See it at:
Full Plate Thursday
Weekend Potluck
Meal Plan Monday



1 comment:

  1. Hi Julia,
    I would love this awesome plate of Spaghetti-Bolognese ! Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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