Greetings, Friends! Happy Tuesday. I am always searching for new recipes or a new spin on an old one. And since my husband and I adore all things pasta or spaghetti, I thought I’d share an easy Bolognese Sauce Recipe I found yesterday.
Last night I decided to try a new Bolognese sauce for dinner. So, courtesy of Pinterest and Giada De Laurentis I found a super easy and delicious recipe! I tweeked it a bit so of course now it’s my recipe. Lol. That, or my husband will add some salt and then it will be his recipe.
A side note, we always call the sauce and pasta “spaghetti” but many people call the sauce Bolognese sauce because it is named after a meat-based sauce originating in Bologna, Italy. The sauce usually consists of ground meat, such as beef, veal or pork, celery, tomato base, and carrots. (via Wikipedia)
So, here is Giada’s Bolognese Sauce as found. I’ll include my substitutions at the end. Let me just say that it smells divine while it is simmering and is absolutely delicious!
*¼ cup extra-virgin olive oil
*1 medium onion coarsely chopped
*2 garlic cloves, peeled and coarsely chopped
*1 celery stick, coarsely chopped
*1 carrot peeled and coarsely chopped
*1 pound extra lean ground beef
*1- 28 ounce can crushed tomatoes
*¼ cup flat leaf Italian parsley leaves chopped
*8 fresh basil leaves chopped
*Salt and fresh ground pepper to taste
*¼ cup freshly grated Pecorino Romano cheese
In a large skillet heat the olive oil. Add the onion and garlic and saute over medium heat until the onions become very soft. About 8 minutes. Add the celery and carrot and saute for 5 more minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and cook until meat is no longer pink. (approx 10 minutes.) Add tomatoes, parley and basil and cook over medium heat until sauce thickens. Season with salt and pepper. Simmer about ½ hour. Serve over hot, cooked pasta and top with cheese.
I didn’t have any crushed tomatoes so I added a 24 ounce jar of Bertolli Tomato & Basil sauce and one cup of crushed crushed Centos San Marzano tomatoes left over from our pizza the other day. I used 4 cloves of garlic instead of 2, because that’s how we roll. Also, I didn’t have fresh basil or parsley so I used the spices and it was still amazing. We served the Bolognese Sauce over fresh cooked Rigatoni and topped with parmesan and mozzarella cheeses.
The dinner was quick, easy and I had all of the ingredients on hand. And best of all? We have leftovers! Win-win!
Do you have a favorite bolognese sauce? I bet this one would be great with meat balls too. Hope you have a great day! Thank you for stopping by! xo Dell