Sauces & Gravy

It’s Bolognese in Italian and Bolognaise in French and on my plate it’s spaghetti with a meat sauce.
“True” Bolognaise sauces only have a small amount of tomato in them and this one is loaded so call it what you may, it’s still delicious!
2 tablespoons Olive Oil
1 small onion chopped
2 cloves garlic diced or minced
1 lb ground beef
1 15oz can tomatoes chopped
4 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
13 oz spaghetti

Heat the oil in a large pan and cook the onion and garlic until the onion is tender (about 2 minutes). Add in the ground beef and cook over high heat until the beef is well browned. Use a fork to break up any large pieces.

Add the undrained can of tomatoes, tomato paste, oregano and basil. Bring all of this to a boil then lower the heat to low and simmer uncovered for about 1 hour and 30 minutes or until the sauce has thickened.

Serve over cooked spaghetti with some freshly grated Parmesan cheese on top.

This will serve about 4 people or in my case (since the husband doesn’t LIKE spaghetti meat sauce) about 5 days worth. Mmmmmm

image Notes:
- Usually I use about 4 to 6 large fresh tomatoes and a cup of water but the commissary didn’t have ANY tomatoes that looked nice so I opted for the canned tomatoes this time.
- Also, you can make this sauce up to 2 days in advance and just reheat it and serve over the pasta when it’s dinner time.
- I also add in a teaspoon of kosher salt because I really like salted food and in my opinion kosher salt is the only salt to cook with.

Posted by rachel on Wednesday, April 21, 2010 at 07:08 PM
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Comments (2)

1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt

mix all together, chill 1 hour and dip away!
Posted by Donna on Monday, July 04, 2005 at 05:21 PM
Filed in: Sauces & Gravy • ◊ Permalink

1 12oz can of cola (not diet)

1 Cup of ketchup

1/2 Cup of yellow mustard

1 TBSP of apple cider vinegar

1/2 TBSP of Worchestershire

1 1/2 TBSP of brown sugar

2 TBSP of chopped garlic

1 small onion chopped

2 TBSP butter

In a sauce pan melt the butter and sautee the chopped onion until soft. Add remaining ingredients and mix well. Let simmer until the sauce reduces to the thickness you like.

This sauce is excellent. It is sweet and tangy at the same time. You can use less garlic if that is your preference.
Posted by Donna on Wednesday, October 27, 2004 at 12:28 PM
Filed in: Sauces & Gravy • ◊ Permalink

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