After I’ve had a long day or a long week, I like to whip up a pot of some sort of comfort food. One that I always find myself going back to is bolognese sauce.
After some trial and error, I’ve narrowed down ingredients and a technique for creating a delicious and hearty bolognese sauce that’s easy enough to make during the week. You can dish this out over gluten-free or regular pasta, polenta, rice or risotto. Serve this dish with a simple side salad and a glass of red wine and you are good to go.
- 1 package of ground beef or pork
- 6 medium sized brown mushrooms, sliced
- 1 small white onion, finely chopped
- 4 cloves of garlic, crushed
- 1 jar of strained tomatoes
- 2 cups of water
- 1/2 cup red wine
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 4-5 large fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Add 1 tbsp of olive oil to a large sauce pot. Cook the onions and crushed garlic on medium-high heat until fragrant, about 3 – 5 minutes.
- Add the mushrooms and cook until browned. Add the jar of strained tomatoes and 2 cups of water. Stir to combine. Bring the sauce to a boil, turn down the heat to medium-low and simmer while you cook the meat.
- In a saute pan, heat 1 tbsp of olive oil. Add the ground beef or pork, garlic powder, and onion powder, and cook through. Add the red wine and cook until the liquid is reduced.
- Add the ground beef to the tomato sauce with the oregano, basil, and salt and pepper to taste. Stir to combine. Turn up the heat again to bring the sauce to a boil.
- Turn down the heat to medium-low and simmer uncovered for at least 45 minutes up to 2 hours. Stir intermittently. If the sauce gets to thick, add more water as you need it.
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