Bolognese
Bolognese can be heavy, but this recipe feels a lot lighter. I think that the hidden veggies in the sauce and the use of fresh tomatoes helps lighten the sauce tremendously. I also used milk, rather than heavy whipping cream which most Bolognese sauces call for. I think this helps put more emphasis on the tomato flavor of the sauce.
Enjoy!
RECIPE CARD
TIME TO COOK: 1 hour and 30 minutes
SERVES: 6-8
INSTRUCTIONS
1 cup carrots (diced)
1 cup celery (diced)
2.5 tbsp basil
2 cans of 15 oz diced tomatoes
1 yellow onion (chopped)
5 Roma tomatoes (diced)
4 garlic cloves
1/2 cup milk
2 tbsp butter
1-2 lbs ground beef
2 lbs spaghetti
INSTRUCTIONS
Pre-heat oven to 400F.
In a medium sauté pan on medium heat, add the onion and ½ tbsp olive oil. Allow to simmer until the onion is opaque.
In a 9x13 pan, add the carrots, celery, 2 tbsp basil, diced tomatoes, roma tomatoes, garlic and onion. Put in oven for 40 minutes. Stir halfway through.
When the sauce has about 10 minutes left, add ½ tbsp butter to a medium sauté pan on medium heat. Add the ground beef and ½ tbsp basil. Stir regularly until the ground beef is thoroughly cooked.
Once the sauce it done, remove from oven and transfer to a large bowl. Using a hand blender, blend until the sauce is desired texture.
Combine the blended sauce with the ground beef. Add 1.5 tbsp butter and ½ cup milk to the sauce. Stir thoroughly.
Transfer the sauce back to the 9x13 pan and top with ¼ cup parmesan and ¼ cup mozzarella cheese. Put in the oven for an additional 20 minutes.
Cook pasta according to directions.
Once sauce is done and the pasta is drained, combine thoroughly.
Serve!
TIPS
If you don’t have a hand blender, you can use a normal blender or food processor.
This is a large batch of pasta. I made it to use as meal prep for the week, but you can cut everything in ½ to make a small portion.
