I need to state that this (overly delightful) Spaghetti Bolognese formula has handled a spot on our unsurpassed most loved plans list. Truly, it takes an hour to stew, however that is actually what gives it so much astounding flavor. I wouldn't modify anything about this formula.
Bolognese sauce is basically included meat (ground hamburger), with a tad of tomato sauce. Spaghetti sauce is generally made of tomato or marinara sauce and can be totally meat free.
- 2 Tablespoons olive oil
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 2 garlic cloves minced
- ½ pound ground beef 80% lean
- 6 oz. ground Italian sausage sweet or spicy
- 1 cup red wine see note 1
- 18 oz can ground/crushed tomatoes see note 2
- 1 teaspoon fresh rosemary or 1/4 tsp dry
- 1 teaspoon fresh sage or 1/4 tsp dry
- Salt/Pepper to taste
- 12 oz. spaghetti (3/4 of a 1 lb. box.)
- Fresh parsley to garnish
- Parmesan cheese to garnish
- Heat the olive oil over medium heat in a large saucepan.
- Add the onions, carrots, and celery and cook until softened. About 5 minutes.
- Add the meat and cook for 10 additional minutes, crumbling and stirring occasionally.
- Deglaze the pan with the wine.
- Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
- Taste it and season with salt and pepper if desired.
- Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
- Garnish with fresh parsley and Parmesan cheese and serve!
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