Bolognese sauce is a true Italian classic although traditionally it’s never served over spaghetti. Italians prefer thicker pasta that can absorb more sauce. Pasta like Fettuccine, Linguine, or Tagliatelle.
- 3-4 tbsp olive oil
- 1 lb Ground beef
- 1 red onion, chopped
- 3 large cloves of Garlic, minced
- 2-3 carrots, diced
- 1 zucchini, diced
- 2-3 celery sticks, sliced
- ½ cup Mushrooms, chopped
- Salt & pepper to taste
- 1.5 tbsp Italian seasoning
- 2 bay leaves
- 2 tbsp tomato paste
- 2 cups of beef stock
- ⅓ cup of whole milk
- 2 cans of diced tomatoes
- First, brown the beef in a deep frying pan with a lid then move into a bowl and set aside.
- Wipe the pan clean, add 2 tablespoons of olive oil, and place onto medium-high heat.
- Add the garlic, onions, and mushrooms to the pan, season with some salt, and sautee for 3-4 minutes.
- Add the carrots, celery, and zucchini and saute for a further 4-5 minutes. Add the remaining salt, pepper, bay leaves, Italian seasoning, and tomato paste and mix to combine.
- Empty the two cans of diced tomatoes, beef stock, and milk then mix to combine and bring to aboil.
- Turn the heat down to a simmer, place the lid onto the pan and simmer for at least an hour or up to 3 or 4 hours.
- Cook some pasta in the remaining 25 minutes prior to taking the sauce off the heat. 10-15 minutes before the pasta is ready turn off the heat and leave the lid on the pan to rest the sauce.