BOLOGNESE SAUCE

BOLOGNESE SAUCE
BOLOGNESE SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    POUND GROUND BEEF

  • 1

    CUP DICED ONION

  • 1

    TABLESPOON MINCED GARLIC

  • 1

    CARROT, SHREDDED

  • 1

    TABLESPOON DRIED OREGANO

  • 1

    TEASPOON GARLIC POWDER

  • 1

    BAY LEAF

  • SALT AND GROUND BLACK PEPPER TO TASTE

  • 48

    OUNCES CANNED CRUSHED TOMATOES

  • 2

    CUPS WATER

  • 8 TO 10

    OUNCES DRIED OR FRESH PASTA

  • 1

    TABLESPOON BUTTER

  • 1/2

    CUP GRATED PARMESAN CHEESE, PLUS EXTRA FOR SERVING

Directions

1. HEAT A LARGE SKILLET OVER HIGH HEAT. sTIR IN THE BEEF, ONION, GARLIC, AND CARROT. cOOK AND STIR UNTIL THE BEEF IS CRUMBLY, EVENLY BROWNED AND NO LONGER PINK. DRAIN AND DISCARDAY N EXCESS GREASE. STIR IN THE OREGANO, GARLIC POWDER, BAY LEAF, AND SALT AND PEPPER. ADD THE TOMATOES AND WATER. BRING TO BOIL, THEN REDUCE HEAT TO MEDIUM-LOW AND CONTINUE TO SIMMER FOR 1 TO 1 1/2 HOURS, COVERED. POUR ALL BUT 2 CUPS OF THE SAUCE IN AN AIRTIGHT CONTAINER AND FREEZE FOR FUTURE USE. 2. COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS AND DRAIN. 3. STIR BUTTER AND PARMESAN CHEESE INTO RESERVED 2 CUPS OF SAUCE OVER MEDIUM HEAT. STIR NOODLES INTO SAUCE AND TOSS UNTIL PASTA IS WELL COATED. SERVE IN LARGE BOWLS WITH MORE PARMESAN CHEESE.

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