Pasta bolognese

Easy two pot recipe from a variety of different sources.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a skillet, heat up extra virgin olive oil and fry carrots, celery, onion with salt/pepper. Add garlic cloves, minced finely, and cook until soft.

Step 2

Add minced meat and season with salt, pepper, garlic powder, onion powder, and basil. Break into little bits and brown. Add tomato paste and continue browning meat for two minutes.

Step 3

Add the can of crushed tomato, red wine, a bay leaf, a few dashes of rosemary, dashes of thyme, dashes of oregano, and the beef stock cube. Reduce by half and simmer on low-medium heat for around an hour, adding in some milk from time to time until the entire cup is incorporated.

Step 4

Bring a pot of water to boil, salted. Make pasta according to package “al dente” directions while following the other steps when the sauce is nearly done. Do not overcook. Drain and reserve a cup of pasta water.

Step 5

Add pasta to the sauce mixture and mix over medium heat for one minute. Turn off heat and serve with parmesan cheese and fresh basil or parsley.