A simple DIY recipe tutorial for delicious homemade Spaghetti Bolognese that has a meat sauce that will bring the family together at the dinner table. Spaghetti Bolognese is one of our favorite dinners and it is more simple to make than you would think. Here is my version – I hope you give it a try!
Howdy, it’s Anita visiting from The Flamingo Chronicals and I am so happy to share my first post with you. I am a huge fan of cooking and this is one of our favorite dishes. There is something amazing about this dish – it is rich and hearty, but so easy to put on the table at night. All you need is a salad and some bread to go with it.
Here is the recipe:
Bolognese Sauce – this makes a LARGE batch
- 3-5 cups minced carrots
- 5 cups minced celery
- 3-5 cups onions diced fine
- 1/4 C Olive oil
- 3lbs ground beef
- 1/2 C minced garlic
- 3 TBSP Italian seasoning
- 12 oz can tomato paste
- 1 C red wine
- 2 cans tomato sauce
- pinch of red pepper flakes
- #10 can of ground tomatoes
- 1 cup heavy cream
Start by running your carrots, celery, and onions through the food processor until they are very fine. Now, the reason I started doing this was to hide the fact that there were veggies in the sauce from the hubs and kids – there seriously still do not know that this sauce is more than half veggies!
Add some olive oil to a large, heavy dutch oven and cook the veggies over medium heat until most of the moisture has evaporated. It takes about 45 minutes on my stove. Be sure to season well with salt and pepper.
Next, add the ground beef, season with salt and pepper, and cook until done, breaking up any large pieces.
Add the tomato paste to the pan next, cooking for about 2 minutes, then add the wine. Stir well and cook for 5 minutes on medium to allow the meat to soak up the wine.
Add the garlic, Italian seasoning, red pepper, tomato sauce, and ground tomatoes to the pan, seasoning well with salt and pepper. At this point, you can transfer the mixture to your crock pot and cook on medium heat for about 5 hours or you can continue to cook on the stove on low heat for another 4 hours or so. Be sure you do not scorch the mixture!
Stir well, and often. The goal is to cook almost all of the liquid out of the sauce.
Just before serving, add the cream to the pan and stir well. I know this sounds weird – but trust me on this. It is amazing!
Serve over your favorite pasta and enjoy.
This sauce freezes so well! It is just the hubs and I at home these days so when the sauce has cooled down I ladle it into pint size jars and freeze it. I normally get a dinner, and then 12-14 jars for the freezer. One jar is plenty for a meal for us.