Spaghetti Bolognese
This is a quick but great tasting sauce. Most spaghetti sauces take a long time to cook, but this one is great when you are in a hurry. I prefer this to most long cooking recipes I've tried.
This is a quick but great tasting sauce. Most spaghetti sauces take a long time to cook, but this one is great when you are in a hurry. I prefer this to most long cooking recipes I've tried.
- 1 pound ground beef
- 2 tablespoons oil
- 1/4 teaspoon pepper
- 1/2 teaspoon sugar
- 2 cups boiling water
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves fresh garlic, peeled minced
- 1 cup onion chopped
- 2 tablespoons dry parsley
- 2 5 1/2 oz cans tomato paste
- 1 7 1/2 oz can tomato sause
- 1 dash ground cloves
- Carbohydrate 95.0867527117345 g
- Cholesterol 42.5242846875 mg
- Fat 28.7213491207793 g
- Fiber 17.3633223069292 g
- Protein 20.2182030697565 g
- Saturated Fat 6.68275044368759 g
- Serving Size 1 1 Serving (1110g)
- Sodium 81.316029858108 mg
- Sugar 77.7234304048053 g
- Trans Fat 4.49539014480262 g
- Calories 693 calories
Step-by-step
- In large pot saute onions. When nearly finished add garlic and continue cooking for 1 min.
- Add Ground beef and cook till brown.
- Add all other ingredients except for spices.
- Heat till boiling. Reduce heat and simmer for 1/2 hour. About 10 mins before finished, stir in spices.
Adding minced garlic to onions within the final minute of their sauteing prevents the delicate allium compounds from burning and turning unpleasantly bitter. Historically, meat sauces intended for pasta required hours of simmering to break down connective tissues, but modern variations utilize tomato paste and added water to construct body rapidly. Adaptation is straightforward when addressing dietary restrictions within this framework. Swapping ground beef for finely textured textured vegetable protein or a plant-based ground alternative maintains the structural integrity of the sauce without altering the fundamental tomato and herb ratios. Maintaining the two-cup water volume ensures the tomato paste hydrates properly into a sauce consistency rather than reducing down too quickly into a dense paste. Dried herbs such as basil and oregano release their volatile oils best when introduced near the end of the thirty-minute simmer rather than at the beginning, preserving their aromatic punch against prolonged heat exposure. Storing the finished sauce in an airtight glass container within the refrigerator for up to four days allows the dried spices and aromatics to meld further, often resulting in a noticeably deeper flavor profile by the second day.
