Typically we usually go with meatballs when we have spaghetti but this time around I made this Bolognese Sauce that turned out to be awesome. It’s not a quick recipe, but you won’t be disappointed with the time spent making this one.
Note: In the actual version that I made, I blended the cans of tomatoes due to the fact as our kids currently have an aversion to seeing bits of tomatoes in dishes, Any way the blending worked and they loved the Bolognese 🙂
Ingredients (will serve around 4-6)
- Olive Oil
- 4 Strips of Bacon, chopped
- 1 Large Onion, chopped
- 2 Medium Carrots, chopped
- 3 Garlic Cloves
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- 1/2 tsp Dried Thyme
- 1/4 tsp Dried Oregano
- 1 1/2 lb Ground Beef
- 2 TBSP Tomato Paste
- 2/3 Cup Red Wine
- 2 14oz cans Crushed Tomatoes
- 1 14oz can Diced Tomatoes
- 1 Cup Vegetable Stock (or Beef Stock)
- 2 TSP Sugar
- 1/4 cup Heavy Cream
- 2 TBSP Unsalted Butter
Instructions
- In a large pot, heat the oil over medium-high heat. Add the chopped bacon and cook, stirring frequently, for about 5 minutes.
- Add the onions, carrots and cook, stirring, until tender, about 5-7 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano and cook for 1 – 2 minutes.
- Add the beef and cook, stirring, until no longer pink,about 5 minutes. Add the tomato paste and combine with the beef.
- Add the wine and mix in well to deglaze and cool for about 3 minutes until most of the wine has evaporated and a thick sauce remains.
- Add the canned tomatoes, broth, and sugar and bring to a boil.
- Reduce the heat to medium-low and let it simmer for about 1 ½ hours. Stir occasionally to make sure it does not stick to the bottom of the pan.
- Towards the end of the cooking time (15 mins left) add the cream, butter and mix well. Allow to continue to simmer
- Cook the spaghetti according to the packaging
Serve the Spaghetti tossed pr topped with the Bolognese and sprinkle with Parmesan cheese
Enjoy…..
