Meat Sauce From Scratch
I love to make home made meat sauce (Bolognese)! Every chef has their own version, some use chicken stock, some use red wine. I use white wine, but feel free to substitute with what you have on hand.
Don’t Forget the Bacon
Starting by cooking a few strips of bacon will help deepen the flavor of the sauce. This is important because we are doing this 100% from scratch, using crushed tomatoes, which have no flavor other than tomato! Cooking the onion, garlic, and carrot slowly in the bacon fat removes the excess water and deepens the flavor of these veggies, which will infuse in the sauce when the tomatoes are added later.
Tomato Paste & Wine…
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
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-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
I love to make home made meat sauce (Bolognese)! Every chef has their own version, some use chicken stock, some use red wine. I use white wine, but feel free to substitute with what you have on hand.
Don’t Forget the Bacon
Starting by cooking a few strips of bacon will help deepen the flavor of the sauce. This is important because we are doing this 100% from scratch, using crushed tomatoes, which have no flavor other than tomato! Cooking the onion, garlic, and carrot slowly in the bacon fat removes the excess water and deepens the flavor of these veggies, which will infuse in the sauce when the tomatoes are added later.
Tomato Paste & Wine…
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
Don’t Forget the Bacon
Starting by cooking a few strips of bacon will help deepen the flavor of the sauce. This is important because we are doing this 100% from scratch, using crushed tomatoes, which have no flavor other than tomato! Cooking the onion, garlic, and carrot slowly in the bacon fat removes the excess water and deepens the flavor of these veggies, which will infuse in the sauce when the tomatoes are added later.
Tomato Paste & Wine…
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
Starting by cooking a few strips of bacon will help deepen the flavor of the sauce. This is important because we are doing this 100% from scratch, using crushed tomatoes, which have no flavor other than tomato! Cooking the onion, garlic, and carrot slowly in the bacon fat removes the excess water and deepens the flavor of these veggies, which will infuse in the sauce when the tomatoes are added later.
Tomato Paste & Wine…
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
Tomato Paste & Wine…
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
Adding the tomato paste and cooking it until it gets darker intensifies its flavor as well. Adding the dried spices before the rest of the liquid allows them to toast up and release more flavor by coming into contact with the pan.
The wine adds some depth of flavor, and helps to remove all the stuck on bits on the bottom of the pan. The stuck on bits are SO necessary, and that is one (of many) reasons why you don’t want to use a non stick pan, you won’t get the stuck on bits = less flavor!
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
For the Garlic Bread
-
-
-
-
-
-
-
-
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
Spaghetti and Meat Sauce
You Need
For the Meat Sauce
For the Garlic Bread
Method
For the Meat Sauce
-
- In your food processor, blitz carrot, onion, garlic until finely diced. Or finely chop by hand.
- Cook bacon in large pot until crisp and fat has rendered out. Remove bacon, and eat!
- Add diced veggies to pot with bacon fat and cook on medium low until soft and darkened in color. We are trying to sweat the water out of the veggies here and intensify their flavor. If you are using oil, add a pinch of salt to veggies. Bacon fat already has salt.
- Add two teaspoons olive oil. Add tomato paste. Cook on medium low until tomato paste has darkened in color, some sticking to the pan will occur here, that is good! Extra flavor.
- Add oregano, basil, thyme, sage, red pepper flakes & salt.
- Add ground beef, brown until almost completely cooked, breaking up.
- Deglaze the pan with the wine (or chicken broth). Simmer lightly, scraping up the bits on the bottom of the pan.
- Add crushed tomatoes, bring to a simmer for 5 minutes, then cover with the lid just cracked and simmer on low for 20-30 minutes until thick.
- Taste and adjust to your liking. You may want more salt, pepper, or other seasonings.
For the Garlic Bread
-
- Split bread lengthwise.
- Top with all ingredients for garlic bread.
- Wrap in foil, not tightly- leaving some air space.
- Bake at 400 degrees for 20-30 minutes.
To Serve with Pasta
-
- Cover pasta with water by 1 inch. Cover, bring to a boil.
- Once at a boil add a generous amount of kosher salt (1-3 tablespoons) you want the water to be sea- salty! This will give the pasta good flavor.
- Drain pasta.
- Plate pasta, and top with your home made Bolognese sauce!
Note
I cook with gluten free ingredients, so for the pasta I am using pasta made from rice flour. I find that the brand Jovial is incredible, and you will not notice the difference between wheat flour pasta and this rice flour pasta. I also like this brand because the ingredients are simple, some other gluten free pastas have funny additives. So check out Jovial pasta, I highly recommend it!
meat sauce, pasta and meat sauce, pasta sauce, spaghetti meat sauce, spaghetti, pasta meat sauce, ground beef, tomatoes
