Wednesday, May 18, 2011

Bolognese Sauce with Whole Wheat Pasta Recipe

I love pasta and this dish is no exception! I triple this recipe and freeze the sauce by itself for those days when I need a quick meal. I even cook extra spaghetti and freeze it.

Bolognese Sauce with Whole Wheat Pasta Recipe
1 1/2 lbs ground sausage or beef
1 large onion, chopped
4 garlic cloves, minced
2 medium carrots, chopped
1 cup milk, half and half or cream (just depends on how rich you want it)
1 cup chicken broth
1 Tbl white wine vinegar
1 TBl sucanat (optional)
4 cups crushed/diced tomatoes (I use previously frozen, but you can use canned)
1, six oz can tomato paste
1 TBl Italian seasoning
1/2 tsp to 1 tsp black pepper (depends on how spicy you want it)
2 tsp Celtic sea salt
1 lb dried whole wheat or multi-grained spaghetti
Freshly grated Parmesan (optional)

1. Brown beef, carrots, onions and garlic. Drain off fat.
2. Add half and half, milk or cream. Boil, then immediately reduce heat, simmer uncovered until the liquid is nearly evaporated. Stir in broth, vinegar, sucanat (optional), tomatoes, tomato paste and all seasonings. Bring to boiling again. Reduce heat and simmer, uncovered until sauce has thickened.
3. In the meantime, cook the spaghetti, add 1 TBl salt to the water.
4. Serve sauce over noodles with grated Parmesan cheese.

Gone are the days of plain old spaghetti sauce. Once my family tasted this, there was no going back!


1 comment:

Catherine said...

Oooo, that looks delish, Jackie. I hadn't thought to add cream. I usually add a quart of shredded zucchini that has been frozen too, but leave out the carrots.

Make sure when you till the garden that the ground is not too wet or you will ruin the structure of the earth.


Related Posts with Thumbnails