Light Beef Bolognese
Ready In: 40 mins
Serves: 4
Ingredients
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1⁄2 medium green bell pepper, diced (1/4" cubes)
- 1 tablespoon olive oil
- 1⁄2 lb lean ground beef
- 1⁄2 cup dry red wine
- 1 (16 ounce) can no-salt-added whole tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1⁄2 tap dried marjoram
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- fettuccine or pasta shells, to taste,cooked
Directions
- In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
- When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
- Add the wine and stir and scrape well to deglaze the pan.
- Add the tomatoes, breaking them up with your wooden spoon.
- Stir in the remaining ingredients.
- Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
- Discard the bay leaf.
- Spoon over fettucine or shells.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off