Spaghetti Bolognese
Spaghetti Bo-Lo-Naise.
Now you don’t have to feel embarrassed when you point to the menu so you don’t have to pronounce “Bolognese” incorrectly :)
I used to LOVE my mom’s spaghetti when I was a kid. Poor father, who had to deal with my whiny requests to have spaghetti once again. Oh well!
I grew up, learned how to cook, got a little obsessed with cooking, and made it up to him by serving it on his plate for dinner this week. I searched for the BEST bolognese sauce and trust me, you will want to wear a bib for this recipe.
Spaghetti Bolognese adapted from Zoe (who got it from The Pioneer Woman Cooks who I would trust my life upon … in terms of eating.)
2 carrots, peeled and diced
2 yellow onions, diced
2 lbs lean, ground beef
1/2 cup Turkey Kolbassa Sausage
2 tbsp dried oregano
2 tbsp dried basil (if you have fresh herbs, always use that instead!)
1 6oz can tomato paste
5 cloves garlic, minced
1 cup red wine
2 tbsp Worcestershire
salt and pepper
4-5 vine ripened tomatoes
1 cup skim milk
Instructions
1. Heat oil in large pot over medium heat and add carrots and onions until softened.
2. Make a well in the center and add ground beef. Cook until browned, slowly incorporating the veggies with the meat until all the meat is browned.
3. Add spices and mix. Make another well and add tomato paste in the center and let heat through.
4. Add minced garlic. Make another well and add red wine. Stir. Add worcestershire and stir.
5. Add tomatoes, milk and stir all together.
6. Simmer for at least 30 minutes and up to 2 hours on very low heat with the lid on. I simmered for 2 hours.
Let me tell you, I felt like I was a kid all over again and all was forgiven between me and my dad. Bon appetit!
