As with any recipe, personal preferences make or break the meal. Salt and pepper as needed. Though, the soy sauce or liquid aminos provide enough. Preparing the ingredients prior to cooking is key to a successful sauce. Preparing ingredients in advance will will eliminate errors and make for more enjoyable experience. Blend the tomatoes. Dice the veggies. Have it all prepared in advance. MINCE THE GARLIC!
This meal has been my “go to” pleaser for quite some time. If I want to impress someone or a crowd, this is what I make. I have a couple of versions. All are very good! This one uses the least amount of ingredients and time. The crushed red pepper is is the “secret” ingredient. The recipe calls for ONE teaspoon. That is what the general population enjoys without it being too spicy. If you like a bit of a bite, go for 2 teaspoons. ( I like a bite!!!)
My family no longer can enjoy a traditional spaghetti sauce. No. If it is not some version of a Bolognese sauce, they do not like it. (Spoilt!!) It became very difficult to cook the full, oven version of this amazing sauce on a week night. I mean, that is a 4 hour process!
This is a quick and delicious, stovetop recipe that is half the cost and time as the original. It is great for a weeknight dinner and leftovers that are still as delicious COLD. Yes! Cold! My daughter will take this for lunch (or breakfast) after a hard, early morning at swim practice.
If you would like to impress your guests, make this recipe NOW.
If you would like to double this recipe and freeze the other half, make this recipe NOW.
If you would like to enjoy a an absolutely amazing pasta sauce recipe, MAKE THIS SAUCE NOW!
Bolognese Sauce and Pasta Bake
Ingredients
Bolognese Sauce
- 1-1.5 lb ground beef
- 1 onion
- 4 carrots, peeled and diced about 1 cup
- 3 ribs celery, diced about 1 cup
- 3-4 cloves garlic, minced
- 2-3 tbsp olive oil
- 1 28 oz can whole, peeled tomatoes blended in a blender
- 3/4 cup red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp crushed red pepper 1 1/2 – 2 tsp for a bump of spice
- 1 bay leaf
- salt and pepper to taste
- 1/2-3/4 cup heavy cream whole milk is just fine
- 1 cup Parmesan cheese, finely grated
- chicken broth to thin, as necessary
Pasta Bake
- 12 oz penne pasta, cooked al dente
- 1 cup mozzarella cheese, shredded
Instructions
Bolognese Sauce
- In the 6 qt cast iron pot, heat 1-2 tbsp olive oil over medium heat. Brown the ground beef. Drain. Set aside.
- In the same pot as you cooked the beef, heat another 1-2 tbsp olive oil then add the onion, carrots, and celery. Cook 7-9 minutes or until soft.
- Add the minced garlic, dry spices, and salt and pepper. Cook for 30 seconds to a 1 minute.
- Add the cooked ground beef and combine with the veggies.
- Pour in the red wine. Enjoy the sizzles!!
- Once the wine has reduced, add the blended whole tomatoes and the Worcestershire sauce. Continue to cook and stir over medium heat.
- Once combined and bubbling, add the cream and Parmesan. Continue cooking for at least 30 minutes.
- Continue to instructions for the pasta bake. OR! Serve over cooked pasta of your choice.
Pasta Bake
- While the sauce is simmering, cook pasta in salted water. DO NOT overcook. The pasta will continue to cook when combined with the sauce in the oven.
- Drain pasta and rinse with cold water.
- Add a layer of pasta and mozzarella cheese to and 11 X 8 X2 pan. A 13 X 9 will work. It will just be much thinner. The 11 X 8 stoneware pan is just perfect. Top with 2-3 cups of sauce. Combine.
- Add the remaining pasta, sauce and top with mozzarella cheese.
- Bake at 350 degrees for 20-30 minutes.
- Serve with a salad and bread for a delicious meal! Serves 6 people.