Thursday, September 15, 2011

Bolognese - The Best Sauce Yet!

"Bolognese" - that's a word we never used growing up. The only name my family had for it was spaghetti sauce. In recent years I discovered that "bolognese" is the correct name for it, and that the dish originated from Bologna, Italy--thus the name. (A little useless fact I'm throwing out there.)

Anyone can make spaghetti sauce, in fact it's one of the first meals that I ever learned to cook. But after 23 years I realized that I wasn't making it as well as I could be and so I tweaked the recipe a few months back. A few small changes have made a big difference in the taste, and my family LOVES it!

Spaghetti Bolognese

1 pound of extra lean ground beef
2 chopped tomatoes
1 cup of fresh mushrooms - sliced (optional)
1 clove of garlic - minced
1 medium onion - chopped
2 Tb. basil
1 Tb. oregano
1 Tb. of powdered beef stock (this is my secret weapon!)
salt and pepper to taste
400 ml tomato sauce (average sized can)
150 ml tomato paste (tiny can)

And of course I always double the recipe!

Brown the grown beef. Add the chopped tomatoes, garlic, onion, basil, oregano, beef stalk, salt and pepper (also mushrooms if you like) - continue to brown for a bit. I brown it until the tomatoes look cooked.

Add the tomato sauce and the tomato paste. Note that I have only added a small can of tomato paste. This is because the flavor is very strong. Really the only reason I use it is to thicken the sauce.

Simmer on medium low for about 30 minutes.

Serve over cooked spaghetti noodles.

You are loved by an almighty God,


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Looking for a great recipe to make this weekend? Check out, "Feasting in Fellowship Fridays" at Comfy in the Kitchen:


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