Prep 5 mins
Cook 25 mins
This recipe is from a 28 oz can Progresso Tomato Puree. It is by far the BEST bolognese sauce I have ever tasted. It is zesty, robust and meaty; the way bolognese should be. Great lasagna filling as well. ENJOY!
- 1 lb ground beef
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 (28 ounce) can tomato puree (Progresso brand highly recommended)
- 2 tablespoons parsley flakes
- 1 tablespoon sugar
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried basil leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 (8 ounce) package vermicelli or 1 (8 ounce) package spaghetti
- In 3-quart saucepan, brown beef, onion and garlic; drain.
- Stir in remaining ingredients except pasta. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Cook and drain pasta as directed on package.
- Serve sauce over pasta.
Thank you for posting this! Now that Progresso has discontinued their puree I could not remember the recipe on the back of the can, glad I found it here and I now use either Hunts or Contadina puree. It makes a rich tasty spag. sauce.
Although not true Bolognese sauce, this is a very good recipe. The change I made was to use one pound of Italian sausage instead of ground beef and that gave it a little extra zip. Do not be alarmed at the seemingly large amounts of seasonings called for, as they are right on target.
This is the way I have been making my spaghetti for years! DH wanted Bolognese sauce for dinner, but didn't want the traditional carrots and other veggies added in (Mr. Picky pants). This recipe was perfect for him. Made a ton! I froze the leftover sauce. Instead of the tomato puree, which I didn't have, I used two cans of petite diced tomatoes. I wish I had used one can of puree and one can of tomatoes. I also forgot the sugar, but I don't think it needed it. Thanks for sharing!