Plenty'o Veggies Bolognese Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 2 (28 ounce) cans whole canned tomatoes, drained
- 6 ounces tomato paste
- 1⁄2 cup sweet bell pepper, chopped
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 3 garlic cloves, minced
- 1 cup mushroom, chopped
- 1 cup dry red wine
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 2 cups kale leaves, chopped
- 1 large carrot, chopped
- 1 bay leaf
- 3 teaspoons basil
- 1 tablespoon parsley
- 1 teaspoon thyme
- 1 teaspoon paprika
- 2 tablespoons parmesan cheese (optional)
- 2 tablespoons mozzarella cheese (optional)
- salt and pepper, to taste
directions
- Brown ground beef and season to taste with salt and pepper, drain and put aside.
- Saute onions, carrots, bell peppers, and celery in the olive oil for about 5 minutes, or until soft.
- Add mushrooms and garlic, saute for another minute.
- Add meat, tomatoes, tomato paste, basil, kale, parsley, bay leaf, thyme, paprika, wine, sugar, and cheeses.
- When the mixture starts to bubble, lower the heat to simmer on low for at least one hour, stir occasionally.
- If you want to blend the veggies for a smoother sauce, you will want to blend the sauce BEFORE you add the meat, then simmer to marry the flavors.
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Reviews
-
All of my picky kids enjoyed this which is high praise indeed. Especially since none of them eat the veggies listed in the ingredients. Instead of whole tomatoes, I used 4 cans of diced tomatoes, undrained, and simmered partially covered for several hours. Blended with a hand blender until totally smooth, then added the cooked ground beef and simmered a bit more. Before serving added a 15 oz can of tomato sauce to thin the mixture a bit as well as an additional splash of wine. Used 4 T Parmesan and skipped the mozzarella. What a wonderful way to sneak a LOT of wonderful veggies into my kids. Everyone ate and enjoyed the sauce. Hopefully I'll have a bit left to store in the freezer for later. Thanks so much for sharing the recipe! Made for PAC Fall 2008.
Tweaks
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All of my picky kids enjoyed this which is high praise indeed. Especially since none of them eat the veggies listed in the ingredients. Instead of whole tomatoes, I used 4 cans of diced tomatoes, undrained, and simmered partially covered for several hours. Blended with a hand blender until totally smooth, then added the cooked ground beef and simmered a bit more. Before serving added a 15 oz can of tomato sauce to thin the mixture a bit as well as an additional splash of wine. Used 4 T Parmesan and skipped the mozzarella. What a wonderful way to sneak a LOT of wonderful veggies into my kids. Everyone ate and enjoyed the sauce. Hopefully I'll have a bit left to store in the freezer for later. Thanks so much for sharing the recipe! Made for PAC Fall 2008.
RECIPE SUBMITTED BY
I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0)
My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it.
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