Rich bolognese that tastes like it's been slow-simmered for hours, but is ready in under 30 minutes!
I think I've posted quite a few bolognese recipes, but I just love them so much! I've never really liked any other style of homemade spaghetti sauce. The heavy cream adds so much richness to the sauce. Also I just really love adding veggies like carrots and celery in spaghetti sauce. It's a great way to get some more veggies!
What you need:
- Spaghetti
- Olive oil
- 1 lb. ground beef or turkey
- 1/2 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves minced garlic
- 1 can (14 oz.) crushed tomatoes
- 1 jar (24 oz.) marinara sauce
- 1 1/2 tsp. balsamic vinegar
- 2 tsp. dried basil
- 2 tsp. chicken bouillon powder
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. pepper
- 1/4 tsp. red chili pepper flakes
- 1/4 cup heavy cream
- Fresh parsley for garnish
- Shredded Parmesan cheese for garnish
Directions:
- Cook spaghetti according to package directions. Reserve 1/2 cup pasta water for sauce. Drain spaghetti and toss with a little olive oil.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.
- Add ground beef, onion, carrot, and celery into skillet and cook until meat has browned.
- Add garlic and cook for an additional 30 seconds.
- Add ingredients up to heavy cream (don't add it) and then bring to a boil.
- Reduce to low to simmer and gently simmer for about 10 minutes, stirring occasionally.
- Add heavy cream and simmer for an additional 5 minutes.
- If you like a thinner sauce, add reserved pasta water until you reach desired consistency.
- Serve over spaghetti topped with parsley and lots of Parmesan.
Recipe from Carlsbad Cravings
I love bolognese, but I also love parmesan pasta dishes like this Meatball Parmesan! Spend with Pennies shared a really awesome Slow Cooker Spaghetti Bolognese recipe that I think would be so great to make.
Weeknight Spaghetti Bolognese

Ingredients:
- Spaghetti
- Olive oil
- 1 lb. ground beef or turkey
- 1/2 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves minced garlic
- 1 can (14 oz.) crushed tomatoes
- 1 jar (24 oz.) marinara sauce
- 1 1/2 tsp. balsamic vinegar
- 2 tsp. dried basil
- 2 tsp. chicken bouillon powder
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. pepper
- 1/4 tsp. red chili pepper flakes
- 1/4 cup heavy cream
- Fresh parsley for garnish
- Shredded Parmesan cheese for garnish
Instructions:
- Cook spaghetti according to package directions. Reserve 1/2 cup pasta water for sauce. Drain spaghetti and toss with a little olive oil.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.
- Add ground beef, onion, carrot, and celery into skillet and cook until meat has browned.
- Add garlic and cook for an additional 30 seconds.
- Add ingredients up to heavy cream (don't add it) and then bring to a boil.
- Reduce to low to simmer and gently simmer for about 10 minutes, stirring occasionally.
- Add heavy cream and simmer for an additional 5 minutes.
- If you like a thinner sauce, add reserved pasta water until you reach desired consistency.
- Serve over spaghetti topped with parsley and lots of Parmesan.
Notes:
Recipe from Carlsbad Cravings
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