It's National Spaghetti Day!
Perfect Tuscan bolognese sauce with al dente pasta and beautiful red wine flavors makes for a perfect dish that you will not get enough of. This recipe is so amazing you are going to want to put it on everything. I not only use it on my pasta, but I also love this sauce on spaghetti squash as well. I also love dipping artisan, crusty bread in it. It is so easy to make, about 15-20 minutes of actually working on it & the rest of the time it cooks itself! The most essential part of making this Tuscan sauce is that it needs to cook for a very long time! It's good to make ahead and can stay in the refrigerator for a week just put it in mason jars and seal! And the bonus is.... you don't have to throw away those open bottles of red wine that you couldn't finish, it's rare I know, they are perfect for this recipe. It is particular to the Tuscan region to add cream to this meat sauce. The touch of cream gives this sauce a velvety touch on the lips you will not be able to forget.
3 tablespoons olive oil
1 red onion
3/4 cup shredded carrots
2 cloves garlic
1 1/2 lbs ground beef
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper
1 cup (or more) red wine
2 tablespoons tomato paste
2 cans diced tomatoes
2 tablespoons beef bouillon
1/2 cup (or more) heavy whipping cream
Heat oil and add red onions, carrots, and garlic, and saute.
Add ground beef to pot and cook till browned.
Once the beef is ready, add salt, red pepper, and black pepper. Mix well!
Add red wine, remember the more the merrier, and let boil.
Add tomato paste and diced tomatoes and 3/4 cup water. Mix well to dilute the paste. Bring to boil again!
Add in the beef bouillon and lower heat. Simmer on low heat for 2 1/2 hours, stirring occasionally.
In the meantime, boil pasta of choice according to directions on the box till al dente. Drain & set aside. (It's best to do this within the last 1/2 hour of the pasta sauce.)
Once the sauce is cooked, add heavy whipping cream, cooked pasta, and pasta water. Enjoy!