Spaghetti with Easy Bolognese Sauce Recipe - Allrecipes.com
Spaghetti with Easy Bolognese Sauce Recipe
  • READY IN 45 mins

Spaghetti with Easy Bolognese Sauce

Recipe by  

"This meaty pasta sauce with chopped veggies and dry red wine is simmered on the stove and finished with heavy cream for a delicious Italian-inspired meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Cook sausage, ground beef, onion, carrot, celery, and garlic over medium-high heat in a large pot until sausage and beef are browned. Drain off fat.
  2. Stir tomatoes, tomato paste, wine, Italian seasoning, salt, and pepper into meat mixture. Bring to a boil; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove pot from heat. Stir in whipping cream.
  3. Cook spaghetti according to package directions in a large pot; drain. Serve sauce over hot cooked spaghetti and sprinkle with fresh parsley.
  4. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
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Footnotes

  • Tip:
  • To freeze half of the sauce for another meal: Prepare only 8 ounces of the dried spaghetti. After preparing sauce, transfer 1/2 of the sauce (4 cups) to a freezer container. Cover, label and freeze for up to 3 months. To serve, thaw sauce overnight in the refrigerator. Transfer to a saucepan; add 2 tablespoons water. Cover and cook over medium-low heat until heated through, stirring occasionally. Cook remaining dried spaghetti according to package directions.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews More Reviews

Aug 08, 2014

This was pretty easy and came together fairly quick. I used shredded carrots and just chopped them a little more. The flavor was decent. I do wish that I could have tasted the leftovers on day 2 because this kind of sauce always seems to be better after it has set for a day or two. However, hubby and the kids beat me to it.

 
Nov 23, 2014

This is an outstanding recipe when modified a bit. What makes it different is the carrots and the cream. I recommend sautéing the vegetables separately and eliminating the celery and doubling the carrots. I started by cooking four slices of bacon which then can be broken up to add to the meat sauce. Put the bacon slices aside and then sauté the onions, carrots, and garlic in the bacon grease. This makes them softer than if cooked with the meat and adds flavor. When soft and a bit charred, transfer the vegetables to a a dish. Then sauté the meat as instructed until brown. At that point, drain the grease from the pan and then add the sauted vegetables and other ingredients at the same time. You may want to use a bit more cream than called for. The color should be a medium to light orange tone. The cream makes this rich and delicious.

 

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Nutrition

  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 979 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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