Mama Mia's Bolognese
This is such an easy healthy bolognese sauce! Of course, my husband had to be told not to eat all of it because the kiddos ended up absolutely loving it! This yummy dinner was like my Bis Nonni's home cooking and it was quickly devoured.
The trick with bolognese, like most Italian recipes, is to not overthink it. There are numerous meat sauce recipes out there but the most authentic staple ingredients in this recipe are:
Once you have those fresh ingredients you will want to pick your meat, pasta and herbs.
Traditionally, you would use a fatty pork (ridiculously savory) but for us more health conscious a lean ground turkey can be super delicious if simmered long enough. Get this browning with the roughly chopped onion, celery and carrots all together.
Normally, you would go for a long flat pasta, like pappardelli or fettuccine. In this case, to please the youngin's in my house I used a veggie elbow macaroni (*BONUS - which also has more nutrients and fiber)
I love adding fresh herbs to any pasta dish. It is the best way to saturate the meat and tomatoes with flavor. I tend to have a heavy hand with my herbs, in particular, I grab a big handful of sweet basil and a half handful of fresh oregano and a tablespoon of dried oregano, with salt and pepper to taste.
Sautee onions in olive oil till translucent
Add meat and another drizzle of olive oil
Dice carrots and celery
Once meat is almost all brown add tomatoes (NOTE: I prefer canned, whole, peeled from San Marzano and include the paste in can... but you could use diced, or any basic basil sauce such as Classico and still add your own herbs, which can cut down on cook time)
NOTE: keep stirring and put on med-low heat to simmer once meat is brown.
Add diced carrots and celery
Add half of your basil handful
Add dried oregano
Add fresh oregano
Add 1/2 cup red wine, cook cook for about ten minutes, still stirring
Add the rest of your basil, and another 1/2 cup of red wine
Simmer LOW AND SLOW until your pasta is done boiling, stirring occasionally
Serve bolognese over pasta with a touch of salt and fresh pepper and either grated parmesan or pecorino, garnish with basil leaf for a gourmet touch