There is something so wonderful about homemade pasta sauce. The freshness of the flavors, the aroma that fills the house, and the left-overs that always seem to taste better than the day before, just a few reasons I love making my own pasta sauce. But…I have to admit, I cheat a little. Although I use ripe tomatoes, carrots, onions and fresh mushrooms…… I also use a store bought spaghetti sauce as the base.
Don’t judge me…I know..I told you I cheated..but trust me, the final product tastes just as good as any “made-from-scratch” tomato sauce. You can select your favorite pasta sauce, although, I tend to choose arrabiata or tomato basil versions.
Semi-Homemade Bolognese
2013-05-28 19:49:14
Serves 6
1 jar of your favorite spaghetti sauce
1 lb ground beef (I used ground sirloin, which has a lower fat content)
2 Tbsp olive oil
6 vine ripe tomatoes diced
2 carrots peeled and finely shredded
1 container or baby bella mushrooms sliced
1/2 cup chopped sundried tomatoes in oil
1/2 white onion chopped
1/2 Tbsp white sugar
1 Tbsp salt (add a little bit at a time to achieve the desired saltiness)
1/2 tsp nutmeg
1 tsp paprika
1/2 garlic powder
Pepper and Red Pepper flakes to taste
Garnish with parmesan cheese and fresh basil
1. Over medium/high, heat olive oil in shallow sauce pan
2. Add diced onions and beef
3. Add salt and pepper and stir together
4. Allow to simmer on medium for a few minutes while you chop and prepare the other vegetables
5. Add in carrots and stir to combine. Continue simmering for a few more minutes
6. Add in mushrooms, tomatoes and sundried tomatoes
7. Sprinkle with sugar and toss to combine
8. Pour in jar of spaghetti sauce, stir
9. Reduce heat to low, add in nutmeg, paprika, garlic powder and red pepper flakes, add in salt and pepper to taste
10. Place lid over sauce pan and allow to simmer for at least 1 hour. I allowed mine to simmer for about 2.5 hours...the longer the better the sauce tastes, but if you don't have time, just make sure that the beef is completely cooked prior to serving.
11. Boil pasta/strain
12. Combine pasta and bolognese sauce and allow to simmer over low heat until ready to serve
I understand that sometimes you simply don't have an hour to cook the sauce, don't worry, the time is just to allow the seasonings to pop. If you don't have the additional time, feel free to add more seasonings to achieve the flavor desired.
By The Prepped Chef
The Prepped Chef https://www.pmaapestworld.com/
This recipe makes a large pot of spaghetti bolognese, which is perfect for a casual dinner party at home, or in my case, a few nights worth of dinner…and lunches..didn’t I mention that it is better the next day? You will love this pasta sauce..and your friends and family will never know our little secret (unless you want them too!).
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About Sheena
There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
