Bolognese Sauce

Sometimes, you just want to eat a big bowl of pasta topped with thick meaty sauce. When that hankering comes about, there is honestly nothing better than thick, meaty Bolognese sauce, in my mind.

image1(2)

This recipe was pretty cool. It kind of “hid” the veggies into the sauce. I like it!image2(2)

You blend the veggies up using a food processor. Here are the onions, peppers, celery and garlic. image3(2)

Then I threw in a bunch of leeks into another food processing round (because I have an itty bitty food processor!)image5(1)

Brown the beef down in a pot, then add the blended vegetables. Cook down together.image6(1)

The recipe called for straight up tomato sauce to add to the mix, but I didn’t have any on hand. Instead, I used the heritage tomatoes from the garden, thawed from the freezer. image7(1)

I blended them up in the processor and added then to the pot. I know, it doesn’t look the most appetizing, but boy was it ever good!image8(1)Add a bunch of spices and serve atop a nice bowl of pasta, all covered with cheese.

Bolognese Sauce

You will need:

  • 1 large onion
  • 2 small leeks
  • 3 ribs celery
  • 2 small sweet bell peppers
  • 4 cloves garlic
  • 1 pound ground beef
  • 1 can fresh tomatoes, or 1.5 cups fresh
  • 1/2 cup water
  • 1 tbsp Italian seasoning
  • 1 tsp oregno
  • 1 tsp basil
  • salt and pepper to taste
  • 1 box of spaghetti
  • Parmesan cheese, to serve

In a large pot over medium heat, brown your ground beef in a little olive oil. In a food processor, puree onion, peppers, celery, leeks and garlic into a paste. Add the pureed veggies, and cook them down with the beef. Add your tomatoes to the food processor, then add them to the beef and veggie mixture. Cook for another 5 minutes while adding your spices. Once combined, add half a cup of water and simmer on medium-low for an hour, allowing the flavours to combine. While simmering, prepare your pasta. When everything is ready, serve pasta topped with Bolognese sauce, all covered in Parmesan cheese. Hmm!

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