Spaghetti Bolognese

Spagetti Bolognese

Spagetti Bolognese with Perrier (photo: Raphael M.)

Recipe makes enough for 4 plates or dinner for two with lots of left overs.

  • 1 lb ground beef
  • 1 large can tomato sauce
  • 2 med. onions
 – cubed
  • 1 carrot stick – cubed
  • 1 celery stick – cubed
  • 5 or 6 mushrooms
  • 6 garlic cloves
 – minced
  • 10 cherry tomatoes – sliced in half
  • 1 tablespoon oregano (fresh is better)
  • 2 tablespoons basil (fresh is better)
  • 1 teaspoon ground pepper
  • 1 juice of lemon
  • salt to taste
  • ½ cup boiled water
  • 1 package of spaghetti

In a medium pan cook ground meat until brown.
In another pan (or remove meat and use the same pan) sauté onions, carrots, celery, and mushrooms until brown.
Add meat to veggies and stir.
Add water.
Add garlic, tomatoes, spices, lemon juice, salt and pepper and let simmer with lid ajar. (or use a Splatter Screen).
Stir ever 5 or so minutes.
Cook spaghetti to package instruction.
Strain spaghetti, plate and add thickened sauce on top.
Finish with grated parmesan and good quality olive oil.

Notes and Tips: You can make this recipe much simpler by buying premade sauce and adding the following:

  • 1 lb ground beef
  • 2 med. onions – cubed
  • 6 garlic cloves – minced
  • 1 teaspoon ground pepper
  • 1 juice of lemon
  • salt to taste

Notes and Tips: You can make this recipe low fat by using ground turkey or chicken. You can also use rice flour pasta (just make sure you don’t overcook).

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