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Perk Up Your Pasta with this Classic Sauce
I love pasta. Like, I love it so much I want to take it behind a middle school and get it pregnant (Thank you, 30 Rock, that line oddly fits so many things in my life). If loving it is wrong, I don’t want to be right, y’all.
One of my favorite sauces is a good, old-fashioned Bolognese sauce. This style of sauce originates from Bologna, Italy. I, however, do not, so if you’re Italian, I apologize if this easy recipe isn’t exactly like your nana used to make. It’s still mighty tasty!
• 1 lb. ground sirloin
• 1 lb. ground pork
• 2 large onions, diced
• 3 to 4 large celery stalks, chopped
• 3 to 4 large carrots, peeled and chopped
• 1/4 c. minced garlic
• 1/4 c. olive oil
• 2 c. whole milk
• 2 c. beef stock
• 2 c. dry red wine
• 2 cans (14.5 oz. each) of diced tomatoes, drained
• 1 jar (14.5 oz.) plain tomato sauce
• 2 T. dried basil
• 1 1/2 T. dried oregano
• 1 to 2 T. garlic powder (I could ward off vampires with the amount of garlic I use)
• 1/2 tsp. fresh, ground pepper (it really makes a difference)
• 1 heaping tsp. sea salt (you may want more – adjust to your own taste)
1. Heat olive oil over medium heat in large pot. Add all chopped veggies.
Tip: I use one of those Ninja choppers to do all the chopping for me, so this is pretty easy if you have one of those. If you don’t, I hope you have a sharp knife and strong hands, because you’re going to be chopping FOREVER. Bwahahahaha!
2. Heat veggies over medium heat for at least 30 minutes. You’re going to sweat them until the juices from the vegetables has evaporated and the veggies start to get some color.
3. Add ground beef, pork, salt, and pepper. Break up the meat and blend it with the vegetables thoroughly. Cook until meat is browned and juices are gone, about 20 minutes.
4. Add 2 cups of whole milk. Braise the meat in the milk for about half an hour (the milk helps tenderize the meat). Add red wine and beef broth. Cook for another 20 to 30 minutes.
5. Add tomatoes, tomato sauce, basil, oregano, and garlic powder. Cook over medium heat, stirring frequently, for about one hour. Reduce heat to low, cover with lid, and simmer for at LEAST one hour (I usually simmer for 2-3 hours).
6. Choose your pasta. I love this with fettuccine, but it’s also delightful on penne or rotini. Cook your pasta about 2 minutes less than the box instructs. Drain the pasta, place it back in the pot and throw a few cups of Bolognese sauce on top. Heat the pasta and sauce together over medium heat for a few minutes so the flavors combine.
7. Serve pasta with a small dab of butter and some Parmesan cheese.
Leftover Tips: Freeze leftover sauce for later use. When I use fettuccine or spaghetti, I have about 2 other large batches of sauce. Rotini and penne take up more sauce, so I only end up with one extra batch.
Now wolf down your pasta with the same gusto as Cookie Monster eating cookies. Enjoy!
we heartsters – What are your favorite pasta sauces? DO you make them from scratch?
photos: Krista for we heart this
Krista resides in the middle of nowhere with her bff/hubby and a puppy that makes feral capuchins seem mellow. She has an irrational fear of ax murder, owns more than one machete for home defense/the zombie apocalypse, and goes to sleep serenaded by the sounds of the Chupagobbler, a mythical turkey beast that roams the woods around her house. Krista has been in the Bermuda Triangle twice and still hasn’t vanished. She is super proud of that.
skin tone: NW15
skin type: sensitive/oily
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