Ingredients
-
4
-
1
-
1
-
1/2
-
1/2
-
1
-
1/4
-
2 - 28
-
1
-
-
1/4
-
1/2
-
-
-
Directions
This is always on rotation in my house for making spaghetti bolognese, or topping over spaghetti squash or zoodles. I also have this recipe using other method such as Slow Cooker Bolognese Recipe and an Instant Pot Bolognese.,Bolognese sauce is a ground beef rag made with pancetta, onions, carrots, celery, tomatoes, wine, and cream. My easy version has been lightened up. Its perfect to make for guests when you need an easy dish to impress simply served over pasta, and also great to make once and reheat for another night. It also freezes well, so I usually make a batch and freeze the rest.,Once cooked, you can store it in the fridge 3 to 4 days, or you can freeze it in an airtight container or heavy duty freezer safe bag for up to 6 months. To reheat, let it thaw overnight in the refrigerator then reheat in a pot.,Spaghetti with Creamy Butternut Leek Parmesan Sauce,Spaghetti Carbonara,Baked Ziti,Spaghetti with Meat Sauce,Pasta with Asparagus and Marinara Sauce
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Steps
|
1
Done
|
Add Butter, Onions, Celery and Carrots and Cook on Medium-Low Heat Until Soft, About 5 Minutes |
|
2
Done
|
Increase Flame to Medium-High, Add Meat, Season With Salt and Pepper and Saut Until Browned. |
|
3
Done
|
Add Wine, Cook Until It Reduces Down, About 3-4 Minutes. |
|
4
Done
|
Add Tomatoes and Bay Leaf. Simmer Covered on Low, at Least 1-1/2 to 2 Hours, Stirring Occasionally. |
|
5
Done
|
Add Half & Half and Parsley, Cook 2 Minutes Longer. |
