Better than your Mother’s Bolognese 

Ok, so that title may seem like an exaggeration but I am not kidding when I say this bolognese recipe is seriously good. You will be returning for seconds and possibly thirds as my usually picky 19 month old can attest to. 

I’m sure that by now you’ve made your fair share of meat sauce recipes and probably have your favorite that you swear by… but if you’re willing to give a try to just one more recipe I promise this one will not disappoint. When we make this for our small little family it usually lasts us for dinner for two evenings and then some but it is just so good that we’ve been known to make it the following week as well. 

So what’s the key to an extra successful meat sauce? For us it comes down to 3 big things: very finely shredded veggie base (as in breaking out the food processor, your taste buds will thank you), an all day simmer to really mix the flavors (well not all day but 2-3 hours for sure), and finally a secrey ingredient: a bit of brown sugar! No really, the sweetness cuts some of the overhwelming acidity of all the tomato. 

Prep: 10 minutes

Cook: 2-3 hours

Yields: 8 servings (you can easily freeze the extras)

Ingredients:
-1 lb. ground beef

-1 Tbsp. olive oil

-2-3 cloves minced garlic

-2 celery stalks (finely chopped)

-2 large or 3 medium carrots (finely chopped)

-3/4 cup onion (finely chopped)

-1 can crushed tomatoes (28 oz)

-1/2 can tomato paste

-1.5 Tsp. Italian seasoning

-1/2 tsp. Each salt and pepper

-3/4 tsp. Brown sugar

-handful of chopped fresh basil

Instructions:

Begin by preparing all ingredients and finely chopping carrots, celery, onion and mincing garlic. Prepare your large stock pot or french oven by heating the olive oil for a few minutes on medium. Add your veggie base and minced garlic to pot and cook for 5 minutes on medium heat (until veggies are soft and fragrant but not browned). Add in your ground beef and continue to cook for 5 minutes, breaking up any large chunks. Next add in your spices, salt, pepper, crushed tomatoes, tomato paste, and brown sugar. Mix well to combine and bring to a boil. Turn down the heat to low, cover with lid and allow to simmer for the next 2-3 hours. Serve over pasta of choice (it’s so delicious over some fresh zoodles!!) and enjoy.

Hope you have a tasty weekend ahead. Xo, jules

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