Bolognese Pasta with Caesar Salad

A classic rich and savory Italian meat sauce, simmered to perfection and served over tender spaghetti with a side of crisp Caesar salad and garlic bread.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 3
• Cuisine: Italian
• Difficulty: Medium
• Cost: $7.58/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean)
• 1 yellow onion (medium, diced)
• 1 carrot (medium, diced)
• 1 celery stalk (diced)
• 3 clove garlic (minced)
• 28 ounce crushed tomatoes
• 0.5 cup beef broth
• 2 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 12 ounce spaghetti
• 1 head romaine lettuce (chopped)
• 0.5 cup Caesar dressing
• 1 cup croutons
• 0.5 cup Parmesan cheese (grated)
• 4 slice French bread
• 2 tablespoon unsalted butter (softened)
• 0.5 teaspoon garlic powder
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the diced yellow onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in the minced garlic, tomato paste, dried oregano, and dried basil. Cook for 1-2 minutes until fragrant.
4. Pour in the crushed tomatoes and beef broth. Add the bay leaf, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. Remove the bay leaf before serving.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
6. Prepare the garlic bread: In a small bowl, combine 2 tablespoons of softened unsalted butter and 1/2 teaspoon of garlic powder. Spread this mixture evenly over the French bread slices. You can toast this under the broiler for 2-3 minutes or in a toaster oven until golden brown.
7. Prepare the Caesar salad: In a large bowl, combine the chopped romaine lettuce, 1/2 cup of Caesar dressing, and 1 cup of croutons. Toss to coat.
8. Drain the spaghetti and divide it among serving plates. Top generously with the Bolognese sauce. Sprinkle with grated Parmesan cheese and fresh parsley if desired. Serve immediately with the Caesar salad and garlic bread.

Notes

Leftovers store well in the refrigerator for up to 3 days. The sauce can also be made ahead and frozen.

Nutrition (per serving)

• Calories: 910
• Protein: 51.7 g
• Carbohydrates: 88.5 g
• Fat: 38.3 g
• Fiber: 10.3 g
• Sodium: 1450 mg
• Saturated Fat: 15.6 g
• Sugar: 12.8 g
• Cholesterol: 125 mg