My version of spaghetti bolognese
My mom makes the best bolognese sauce and I am lucky she showed me her tricks on how to make an amazing spaghetti sauce. My version does not include ground pork or mushrooms but instead includes bell pepper and carrots.
It is another one of my meals that changes depending on what I have in my fridge. I sometimes add mushrooms, take away some veggies, use diced tomatoes instead of crushed, etc.
My kids love it every single times though. Lol It’s spaghetti sauce, what’s not to love??!!
I serve it on spaghetti (obviously!) but I have served it on spaghetti squash, rice and made sloppy joes too.
Ingredients
- 1 Onion (Diced)
- 1 Green Bell Pepper (Diced)
- 1 Carrot (Diced)
- 1 lbs Lean ground beef
- 3 tbsp. Olive oil
- 3 tbsp. Dried Oregano
- 1 can Crushed tomatoes
- 3 tbsp. Tomato Paste
- 1 Pinch of white sugar
Instructions
- In a large pot on medium heat, pour 1 tbsp olive oil. When the oil is hot, add the onions and 1/2 tbsp of oregano. Season with salt and pepper to taste. Cook until onions are soft and translucent. Reserve in a small bowl.
- In the same pot, add another 1 tbsp of olive oil. When hot, add the bell peppers, carrots and 1 tbsp of oregano. Season with salt and pepper to taste. Cook until peppers are a little tender. Don't worry about the carrots being crunchy as they will simmer for a while later in the recipe. Reserve in the same bowl as the onions.
- Again, in the same pot, heat up the rest of the olive oil and add the ground beef. Season with the rest of the oregano. Add salt and pepper if necessary. Cook until no longer pink.
- Return the vegetables to the pot. Add the crushed tomatoes, tomato paste and a pinch of white sugar. The sugar will take away a little bit of the acidity from the tomato. Simmer for at least 30 minutes.