Bolognese Inspired Meat Sauce


 
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Old man winter will just not let up! Although it is the first day of spring another snowstorm is upon us.  My dreams of strolling through the farmers market are officially dashed. So I get out my Le Creuset pot and have prepared one last hearty dish. This is not 100% bolognese sauce or traditional “meat sauce.” It is somewhere in between. It is super hearty, and super flavorful. I also got more than one dish out of it.

At first I served it over pasta. Then two days later I made pizza muffins with the sauce. Then a couple of days later I made a legit pizza with it adding mozzarella and provolone cheese, along with some fresh basil. This is also a great recipe to adapt to your slow cooker as well. Saute everything and then add it to your slow cooker with the tomatoes and let it simmer!

Bolognese Inspired Meat Sauce

Hearty meat sauce with layers of flavor. Ground beef gets the star treatment with white wine, garlic, fresh rosemary, and seasonings. Simmered in crushed tomatoes making an amazing meal!


ingredients

  • 28 oz crushed tomatoes (I use a can of pastene tomatoes)

  • 1 lb ground beef

  • 1 c white wine

  • 1 Tbsp olive oil

  • 2 Tbsp garlic, chopped

  • 1/2 c red onion, chopped

  • 3/4 c carrot, chopped

  • 1 Tbsp fresh rosemary, chopped

  • 1/2 tsp nutmeg

  • 1 Tbsp salt

  • 1/2 Tbsp pepper

  • 1/2 Tbsp garlic powder

  • 1/2 Tbsp onion powder

instructions

  1. In a large saute pan heat 1 tablespoon of olive oil over medium heat. Add in 1 tablespoon of the chopped garlic. Saute until it started to turn a golden color about a minute and half.

  2. Then add in ground beef and saute until all the meat is browned. Crumble the meat with a fork, wooden spoon or spatula. Not leaving it in one big chunk!

  3. Season the beef with half of the salt. Then add in the pepper, nutmeg, garlic, onion powder, and rosemary. Stir to incorporate.

  4. Remove the ground beef with a slotted spoon and reserve. Add the carrots, onion, and the remaining garlic to the pan. Saute until the onions become transluscent in color, about 6 minutes.

  5. Deglaze the pan with the cup of wine, scraping up any brown bits from the bottom of the pan. Let it simmer until it has reduced down, about 5 minutes.

  6. Add the ground beef back to the pan along with the tomatoes. Stir together. Bring it to a simmer, then reduce the heat to a low setting. Cover with a lid and cook for 1 hour and 15 minutes. The last 15 minutes uncover and let the sauce cook if you would like a thicker sauce! Make sure to stir the sauce every 20 minutes or so.

  7. Make sure to taste along the way adjusting the seasoning to your taste. This can be served over pasta or on pizza. Can be frozen for up to a month.