Spaghetti Bolognese
Spaghetti Bolognese
This right here, is an all time family favorite. It was even our daughter's requested last dinner before leaving for Navy Bootcamp. It's not a quick meal, but that's why I make this double batch and freeze leftovers, so you have a from scratch bolognese for other meals on those days when you are busy. All the taste, and the work was done another day.
Ingredients
- 2 lbs Ground beef
- 1/2 cup Carrots Diced
- 3 ribs Celery Diced
- 2 tsp Onion salt More to taste later
- 6 cloves Garlic Minced
- 2 cans Diced tomatoes
- 4 cans Tomato sauce
- 1 can Tomato paste Small
- 2 sticks Butter
- 1 tbsp Chicken bouillon paste Better Than Bouillon
- 1/2-2 tsp Chili pepper flakes To taste.
- 10 leaves Basil Chopped
- 2 Onions Diced
- 1 tbsp butter For veggies
Instructions
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Dice onion, carrots and celery. set aside.
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In a large soup pot, melt the 2 tbsp of butter. Add onion, carrots and celery. Cook 5 minutes, or until carrots have softened.
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In a separate large sauté pan on medium-high, add ground beef. Add onion salt. Using the utensil of your liking, chop up the beef and start to brown. Add 1 cup of hot water. Continue cooking. The water will break down the beef, until a small texture for the sauce. You'll still ned to continue breaking the beef up by hand though, intermittently.
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Mince garlic, add to veggie mixture. Cook until fragrant, about 1 minute.
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Next, add diced tomatoes, tomato sauce , tomato paste, chicken soup base, chili pepper flakes (bringing chili pepper flakes to a boil brings out their heat). Bring to a boil, and then turn down to simmer. Using a handheld immersion blender, CAREFULLY blend on low until sauce is smooth. Continue to let simmer.
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Chop basil and add to sauce. Add 1 stick of butter. Stir.
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When beef is cooked, add to sauce, drippings and all. Stir to combine. Continue to simmer until pasta is ready.
Spaghetti or Angel hair (I prefer angel hair)
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Cook according to package instructions.
Finishing
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When pasta is done, place back into pot it was boiled in. Add last stick of butter to coat noodles.
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Add desired amount of sauce to pasta.
Whatever remains, store in separate baggies or containers for the amount of meals you can use it for, and freeze for later meals.
Recipe Notes
Chili pepper flakes:
The recipe calls for 1/2-2 tsp of chili flakes. Heat brings out the true heat of chili flakes. So add 1/2 tsp of flakes and bring to a boil for a few minutes and taste. If you'd like more spice, add 1/4 tsp at a time, following same steps until desired spiciness is reached.
Onion salt:
Typically you add a tsp of salt per pound of meat. Which is done in this recipe. If you'd like to add additional salt to the sauce, do so after the sauce is done and taste to see if it needs more salt.
The rule of salt, at least the rule I've taught my kids:
Add a little at a time. You can always add more, you can't take it back out.😊
