Weeknight Bolognese
What you need:
- 1 lb. ground beef or turkey
- 1/2 yellow onion, 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
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. ground black pepper
- 1/4 tsp. red pepper flakes, optional
- 1/4 cup heavy cream, optional
- Fresh parsley
- Parmesan cheese
- Pasta of your choosing
Directions:
- Cook pasta in salted boiling water according to package directions. Save 1/2 cup pasta water before draining. Drain pasta and toss with a little olive oil or butter to keep from sticking.
- Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat.
- Add meat, onion, carrots, and celery. Then cook until meat has browned, crumbling as you go.
- Add garlic and cook for an additional 30 seconds. Then drain any grease, if needed.
- Add remaining ingredients up to the heavy cream (don't add it yet). Then bring to a boil.
- Once boiling, reduce heat to low to simmer. Simmer gently for 10 minutes. Be sure to stir occasionally.
- Then add heavy cream and simmer for 5 more minutes to heat through. If sauce is too thick for your liking, add a bit of the pasta water.
- Serve bolognese over the top of your pasta with parsley and Parmesan.
Recipe from Carlsbad Cravings
Posted on Knoxville Moms Blog by Fantastical Sharing of Recipes