“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,
Darlene
For comments or questions, contact me at:
darlene[at]darleneschacht.net
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Looking for a great recipe to make this weekend? Check out, “Feasting in Fellowship Fridays” at Comfy in the Kitchen:
