Recipe: Pasta Bolognese

The weather is getting colder which means that it is the perfect time of year for the Sunday sauce or like every day if you’re Italian and love carbs and meat. I am proud of a few dishes that I make more than my Bolognese. I truly think it belongs in a restaurant and honestly, I think it’s mostly because of the love I put into it. But also because it is SO easy (I cheat a little!

If you follow along on this blog at all you will quickly realize that what I do with every recipe and I share them because I try to make things that feel like they are from scratch and unique but I do them in easy, time-friendly, way. So for this one, we have some fresh and some out of the jar ingredients.

1/4 cup extra-virgin olive oil

1 large onion, coarsely chopped

2 tablespoons chopped garlic (or more if you like it garlicy)

1 tablespoon mixed Italian seasoning

1 celery stalk, coarsely chopped

2 carrot, coarsely chopped

1 pound ground beef

1 pound ground turkey

Salt and black pepper to taste

1 cup parmesan cheese

2 1/2 - 3 jars of Rao’s marinara and / or roasted garlic tomato sauce

2 boxes of pasta of your choosing

In a large pot heat olive oil, add garlic, onion, celery, and carrot and cook until onion is soft and clear for about 5-10 minutes on medium heat. Raise to high heat and add meat (beef and turkey), salt, pepper, and Italian seasoning. Sauté and stir until meat is evenly browned. Add sauce to your liking of meat to sauce ratio. Mix for 5 - 10 minutes on medium heat, add more salt, pepper, and garlic to taste. Reduce to low heat and let sit for 2 hours.

After 2 hours, in a medium pot bring water to boil to cook pasta.

Combine and enjoy!