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Bolognese sauce

24 Jan

I am sooooo excited about this recipe. It’s for homemade Bolognese, the meat based sauce found in many pastas. I am making a big pot of it and using it for other dinners this upcoming week. Spaghetti Bolognese, Bolognese stuffed peppers, and if I have any left after making those two, I’ll make a baked pasta. This recipe is from, Tony. I met Tony when I lived in The Netherlands. He was my hookup to all foods American and was/is always a big help to me when it came to anything food related. He also makes THE best stuffing in the world. The best! No exaggeration. I’m sure his recipe for Bolognese won’t disappoint.

Ingredients– 2 large cans crushed tomatoes, 1 large onion(chopped),2 fistful baby carrots (chopped), olive oil, optional-1lb ground meat (of your choice…pork, beef, sausage, etc. feel free to mix and match as they work well together), basil, oregano, sea salt, black pepper, thyme, optional-anchovy filets


1.Heat large pot over medium heat. Once ready, put some olive oil (me-“how much is ‘some’?” Tony- “a glug”) in the pot along with your chopped onions and carrots. Stir until they are all coated in oil. Stir occasionally to prevent burning. Cook until carrots and onions are soft…approximately 7 minutes.

2.If adding meat to your sauce, do so here. Put the ground meat in the pot with the onions and carrots and cook until browned. At this time, dump everything out of the pot into a strainer to get rid of the oil and grease from the meat. Place everything back in the pot.

3.Add the crushed tomatoes to the pot and mix everything up. Bring up to a low simmer and then add your basil, oregano, thyme, pepper, and salt. Do this to taste. I personally like a fairly large amount of basil and oregano, but this is subjective to each person. Add the spices and let it simmer for about 5 minutes. Then taste to see if the spices are where you want them.

4. Optional-In lieu of salt, I like to add anchovy filets to the mix to add a hint of mediterranean flavor as well as salt. Simply add 3-5 anchovy filets to the mix and stir until they completely dissolve. Please remember to wait about 5 minutes before tasting as adding things to your sauce takes a while for the flavors to spread throughout. (oops! I used salt and anchovies and even though m y sauce is delicious, it is a bit salty)

bye, anchovies!


5. Cover the sauce and turn the heat to low. Allow to simmer until you are ready for it. For a Bolognese it is best to let it simmer for at least 1.5 hours to get the full flavor. For a meatless sauce, 30-40 minutes should be fine.


6. If you find your sauce getting too thick, simply add a bit of drinkable red wine or a bit of water.

7. TADA!!!


Mmmmm! The sauce was SO good. A little salty (my fault), but really good. I loved the taste the anchovies gave the sauce. My boyfriend loved it too and actually had two helpings. The recipe was really simple. I bought a little food processor that made chopping the onions and carrots easy as pie.  The 1.5 hours that it took to simmer was a nice break from the kitchen and allowed me to do some other things around the house. I love a recipe that doesn’t force me to stay in the kitchen all day. :P Because my spice rack is so empty, I had to buy basil, oregano, and thyme. Looks like this blog is not just going to expand my cooking knowledge, but also my spice collection. I have a ton of leftover sauce so I will update again this week with Bolognese stuffed peppers!