Barri-Lynn’s Bolognese Sauce

1 lb. ground beef
1 c. chopped onion
1/2 c. green sweet pepper
1/4 c. chopped celery
4 cloves garlic, minced
2 14.5 cans diced tomatoes, undrained
1 6oz. can tomato paste
1/2 c. beef broth
1/2 a jar of your favorite tomato/spaghetti sauce (optional)
1 1/2 tsp. crushed dried basil
1 Tsp, dried oregano, crushed
1 tsp. salt
1/2 tsp. pepper
1/3 c. heavy whipping cream
2 T parsley
 
In a dutch oven, cook ground meat, onions, peppers, celery and garlic over medium high heat until meat is browned. Drain off fat.
Stir in tomatoes, paste, broth, basil, oregano, salt and pepper into meat mixture. (I like to add some extra tomato sauce at this point to make it more liquid for the pasta, but that’s an individual thing!) Bring to boil, reduce heat and cook covered, 30 minutes. Stir occasionally.  Remove from heat after 30 minutes and add parsley and heavy whipping cream.  
Taste and add any more seasonings.  I usually end up adding more salt!  If it tastes too acidic, add a tsp of sugar to cut that taste.  This recipe doubles very well and why not…It just as easy and freezes so well! (freeze for up to 3 months)

Not bad for an Irish girl! 

 

Photo credit at top of page: bergamont/Shutterstock

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