Bolognese isn’t your everyday meat sauce. Coat your noodles this Easter Sunday with a lovely slow simmered creamy and hearty sauce.
Bolognese may take more time than your typical meat sauce but it’s unbelievably worth it. The end result is a mouthwatering savory experience with so much depth of flavor. Serve it with some cheesy garlic bread to be even more indulgent. Or lighten things up a bit with a fresh mixed greens salad. There are no wrong answers.
Ingredients:
- 1 finely chopped onion
- 1/2 cup finely chopped carrot
- 2 teaspoons minced garlic
- 1 lbs. ground beef
- 1/2 lbs. hot Italian sausage
- 24 oz. jar pasta sauce
- 1 cup evaporated milk
- 1/2 cup sherry
- 1/3 cup beef broth
- 2 tablespoon tomato paste
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
Directions:
- Over medium high heat, heat 2 tablespoons of butter or oil in a pan. Then add onions and carrots, saute for 2 minutes to soften the veggies. Add the meat to pan breaking it up as the meat cooks.
- Combine all seasonings in a bowl and then toss into the pan. Give a good stir before adding the minced garlic. Stir again.
- Pour pasta sauce, sherry, beef broth and evaporated milk into the pan, stirring in between. Mix in tomato paste and allow sauce to come to a boil.
- Reduce heat to low, add bay leaf and cover. Allow to simmer for at least an hour, stirring frequently to prevent burning.
- While the sauce is simmering use this time to prepare your pasta!
- Serve with a little Parmesan cheese on top if it pleases!
- Enjoy!
Notes:
- I used my dutch oven for this recipe but any large saucepan or stock pot will work well!
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- Can’t get enough of pasta dishes? Check out my Easy Pasta Florentine!
