This delicious sauce takes just about a half hour to prep and simmers for hours creating a thick and hearty meat sauce. A traditional Bolognese sauce has wine and milk or cream. I have left those ingredients out for my recipe but feel free to add if you like.
Ingredients
28 oz can Crushed Tomatoes (I like to mix it up and use 14 oz can of Crushed and 14 oz can of Diced Fire Roasted Tomatoes)
2 tbsp Extra Virgin Olive Oil
1 Carrot (Shredded)
1 Small Onion (Minced)
1 Celery Stalk (Finely Chopped)
2 Bay Leaves
3 Cloves Garlic (Minced)
1 tbsp Tomato Paste
1 LB Ground Beef (Lamb is also great here, but any ground meat will work)
2 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
Optional 1/4 Cup Red wine and 1/4 Cup Milk or Cream
Directions
Add Oil, Carrot, Onion and Celery to pan and sauté until tender. Add Garlic and stir, when you smell the garlic, add the meat and cook completely. Be sure to stir and break the meat up. Add Tomato Paste and stir. Let cook for a minute. Add Seasonings and Bay Leaves and Stir. If adding wine, add now and cook for and additional 5 minutes. Add Tomatoes. Let simmer for an hour, but best if simmered for 4 hours. If Adding Milk or Cream add towards the end of cook time. Stirring often. Enjoy!
See Bolognese Boats for ways to use leftovers: https://cookingcraftygirl.com/bolognese-zucchini-boats
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Ingredients
28 oz can Crushed Tomatoes (I like to mix it up and use 14 oz can of Crushed and 14 oz can of Diced Fire Roasted Tomatoes)
2 tbsp Extra Virgin Olive Oil
1 Carrot (Shredded)
1 Small Onion (Minced)
1 Celery Stalk (Finely Chopped)
2 Bay Leaves
3 Cloves Garlic (Minced)
1 tbsp Tomato Paste
1 LB Ground Beef (Lamb is also great here, but any ground meat will work)
2 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
Optional 1/4 Cup Red wine and 1/4 Cup Milk or Cream
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