Written on November 6, 2013 at 8:30 am , by Kristin Porter
Growing up, Monday night was Spaghetti Night at my house. I have very vivid memories of my Mom tossing a brick of frozen ground beef into a deep pan then pouring in a big jar of spaghetti sauce after it browned.
While the sauce warmed she’d cook two types of pasta. Angel hair for my brothers and me, and rigatoni or “sewer pipes”, as we used to call them, for my Dad. After everyone got served she’d eat whatever was left, bless her heart!
Yes, spaghetti night has a very special place in my heart, which is why I’ve started the weekly tradition at my house. Normally I saute a mix of half ground beef and half mushrooms, which I zip through the food processor until they’re the same texture as the ground beef, then add a jar of my favorite marinara sauce. That being said, I might have to start making an exception for Best-Ever Bolognese Sauce.
Normally when I hear the phrase “Bolognese sauce” I think of a thick and hearty, slow-cooked-all-day-type of sauce. Best-Ever Bolognese Sauce meets the thick and hearty requirement, but slow cooked all day? No way! This recipe gets that same deep and savory flavor in just 20 minutes, making it ideal for busy fall and winter weeknights.
Carrots, onions, and garlic are sauteed with ground beef then simmered with half & half and chicken broth with a splash of vinegar. Crushed tomatoes, tomato paste, and Italian seasoning are added then the mixture is simmered again until thick and bubbly. Serve with freshly cooked spaghetti noodles and garlic bread for sopping up every drop of this luscious sauce!
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