Looking for that perfect topping for your spaghetti? Meatballs just not cutting it for you anymore? How about a Bolognese meat sauce? This quick and simple recipe that you can cook in less than an hour will have everyone coming back for seconds (and hopefully thirds, this recipe makes A TON)
So, not only is this the best meat sauce I’ve ever had, it’s also super duper easy to make. This recipe is an adaptation of a LooneySpoons recipe – I like to add red pepper flakes for a bit of kick, lean ground beef, and use hot Italian sausage as well.
Clare and I also experimented with making our own pasta. Turns out unless you are incredible skilled with a knife, or have a pasta press (which we do not), making hand made pasta is tough (unless you like REALLY thick pasta).
Ingredients (serves 8)
- 1 tbsp olive oil
- 1 1/2 cups chopped red onion
- 1/2 cup celery
- 1/2 cup diced carrots
- 1 tbsp smashed and minced garlic
- 600g lean ground beef
- 227g (about 3) hot Italian sausage, casing removed
- 2 tsp dried Italian seasoning (Montreal steak spice works in a pinch)
- 796ml diced tomatoes (no salt added, DO NOT DRAIN)
- 398ml tomato sauce
- 156ml tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Salt and pepper to taste
- 1/4 cup minced basic (gotta be fresh)
- 1/2 tbsp red pepper flakes
- Freshly grated Parmasan cheese
- 3 1/2 cups sifted white flour
- 3 eggs
What you’ll need:
- Large pot
- Wooden spoon
- Medium bowl
- Rolling pin/pasta press (for the pasta)
Let’s make some sauce!
- Warm olive oil in pot over medium heat and add onions, celery, carrots, garlic. Cook and stir for about five minutes, until veggies are softening.
- While veggies are cooking, take sausage out of casing and break into small pieces
- When veggies are soft, add beef and sausage. Cook until there is no pink left in the meat. Break meat into tiny pieces.
- While beef is cooking, add diced tomatoes, sauce, paste, balsamic vinegar, and brown sugar to your medium bowl.
- Add Italian seasoning and salt and pepper to beef and veggies and cook for one minute
- Pour medium bowl into the pop and bring to a boil.
- Once boiling, reduce heat to low and simmer for 30 minutes.
- Stir in finely chopped basil and remove from heat
Home Made Pasta:
Forewarning: this is tough, it takes a while, and without a pasta press you will end up with really really thick pasta. It tastes good, but you might be better off just buying some from the supermarket.
So, for you brave adventurers moving forward, here’s how you do it:
- Sift flour into a mound on a warm surface
- Make a large fist-sized crater in the mound. Crack the eggs into this crater.
- Using a fork, beat the eggs until the yokes are broken and mixed. Beat and add flour from the sides of the crater until the mixture is not runny.
- Begin mixing the dough with your bare hands until the eggs are completely mixed in. If the ball is still sticky, add a small amount of flour. At no point should you add water to this. It will be hard.
- Mould into a ball and wrap tightly in plastic wrap.
- Unwrap and knead the dough. Continue kneading until the dough is smooth (about 10-15 minutes – this is a workout!).
- Re-wrap in plastic wrap and set aside for 20 minutes.
- Run it through a pasta press or use a rolling pin to flatten and knife to cut the pasta.
- Bring water to a boil
- Add pasta to water, cook for about 12-15 minutes, depending on how you like your pasta done
Bring it together:
- Plate pasta and add Bolognese on top
- Garnish with extra basil and freshly grated Parmesan cheese
This makes a LOT of pasta. If we make this, we can eat it for two meals a day for about five days. I would definitely recommend halving it unless you are feeding four or more. Nonetheless, it is wonderful reheated as well – just sprinkle some parmesan cheese on top after it comes out of the microwave!