Bolognese with Spaghetti is full of robust flavor and provides a spin on an Italian classic. Packed with beef and vegetables and served atop spaghetti.
I feel like I can truly speak the Italian language when I go to an Italian restaurant all because I took one Italian class in undergrad and received an A. Bolognese means “meat sauce” in English. Traditionally, pappardelle, tagliatelle or some other kind of flat pasta is used, but I was craving spaghetti, but not meatballs, so I decided on Bolognese – makes me feel like a grown-up! No meatballs getting lost on top of Old Smokey when someone sneezes. 🙂
This is a simple recipe and as long as you let the Bolognese simmer, you’ll feel like Sofia on Golden Girls by time it’s all said and done.
It’s important to start this recipe with sautéed vegetables. Traditional Bolognese uses carrots and celery, I switch it up by using diced red, orange, yellow and green bell peppers, along with fresh minced garlic and onion. They’re the same colors, right?! 🙂
If you can find mini peppers in a single pack, that will be best, because otherwise, you will only need to use half of each pepper. Truth be told, I have never seen a mini green bell pepper, but I’m sure they’re out there!
You can mix ground beef with sausage or simply use all ground beef. Mixing the two will add an extra layer of flavor, but in this recipe, I opted for all beef. After allowing it to simmer for an hour, stirring often, the end result is a rich, meat sauce that can top any bowl of pasta.
If you look closely, you’ll notice those yummy made from scratch garlic knots. They are topped with a garlic butter and fresh parmesan hot out the oven. Stay tuned for the recipe, but in the meantime, go make some Bolognese with Spaghetti!
Bolognese with Spaghetti
Prep Time: 20 Minutes
Cook Time: 1 Hour
- 2 lbs Ground Beef *
- 3 Mini Peppers (red, yellow, orange), diced
- 1 Green Bell Pepper, diced
- 1 Medium Onion, diced
- 3 Garlic Cloves, minced
- 1 tsp Olive Oil
- 1 28 oz Can Diced Tomatoes
- 3 Tbsp Tomato Paste
- 1 1/2 Cup Water
- 1 tsp Sugar
- 2 tsp Basil
- 1/4 Cup Parsley, minced
- Kosher Salt, to taste
- Parmesan Cheese, freshly grated
- Heat olive oil in a medium skillet on medium heat. Sautee garlic until fragrant, taking care not to let it burn, then add the bell peppers, and onion.
- Add ground beef (and sausage, if using), to the skillet and cook until fully browned. Drain excess grease and return the meat to the skillet.
- Add tomatoes (with juice), tomato paste and water. Stir to combine.
- Add sugar, salt, basil and stir. Cover and let simmer, regularly stirring, on low heat for 1 hour. If sauce becomes too thick while simmering, add more water, 1/4 Cup at a time.
- Stir in parsley, serve over cooked spaghetti or other pasta of your choice. Top with parmesan cheese.
* Note: You can opt to use 1 lb Ground Beef and 1 lb Italian Sausage
© 2017 Biscuits & Savvy
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