Bolognese

A slow-simmered, rich Bolognese sauce featuring lean ground beef, beans, and diced vegetables in a robust tomato base, served over spaghetti with cheesy garlic bread and a fresh green salad.

• Prep: 25 min
• Cook: 1 hr 30 min
• Total: 1 hr 55 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.47/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• classic

Ingredients

• 3 tablespoon olive oil (for salad dressing)
• 1.25 pound ground beef (90/10 lean)
• 1 yellow onion (medium, finely diced)
• 2 carrots (finely diced)
• 2 celery stalks (finely diced)
• 4 clove garlic (minced)
• 1 teaspoon Italian seasoning (dried)
• 1 can crushed tomatoes (28 ounces)
• 1 can kidney beans (15 ounces, rinsed, drained)
• 1 cup beef broth
• 0.5 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound spaghetti
• 1 crusty bread
• 4 tablespoon unsalted butter (softened)
• 0.25 cup grated Parmesan cheese
• 5 ounce mixed greens salad mix
• 1 tablespoon red wine vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 1/4 pounds ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2. Add the finely diced yellow onion, finely diced carrots, and finely diced celery to the pot. Sauté for 8-10 minutes until softened.
3. Stir in 3 cloves minced garlic and 1 teaspoon dried Italian seasoning. Cook for 1 minute until fragrant.
4. Add 1 can crushed tomatoes, 1 can kidney beans, 1 cup beef broth, and 1/2 cup whole milk to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 60 minutes, stirring occasionally, allowing flavors to meld. The longer it simmers, the richer the flavor.
5. While the Bolognese simmers, preheat your oven to 375°F. For the garlic bread, combine 4 tablespoons softened unsalted butter with 1 minced clove garlic. Slice the crusty bread horizontally, spread with garlic butter, and sprinkle with 1/4 cup grated Parmesan cheese.
6. Bake the garlic bread for 8-10 minutes, or until golden brown and toasted.
7. Cook 1 pound spaghetti according to package directions in salted boiling water until al dente. Drain well.
8. In a bowl, combine 5 ounces mixed greens salad mix with 2 tablespoons olive oil and 1 tablespoon red wine vinegar for a simple dressing.
9. Season the finished Bolognese sauce with 1 teaspoon salt and 1/2 teaspoon black pepper. Serve the hearty Bolognese over spaghetti, accompanied by garlic bread and the fresh green salad.

Notes

Bolognese can be made ahead and reheats beautifully. For an extra rich flavor, add a splash of dry red wine (not included in recipe as user has no preference) with the broth.

Nutrition (per serving)

• Calories: 710
• Protein: 42 g
• Carbohydrates: 70 g
• Fat: 28.5 g
• Fiber: 10 g
• Sodium: 890 mg
• Saturated Fat: 9.5 g
• Sugar: 10 g
• Cholesterol: 95 mg