Want to make a big batch of rich and delicious meaty spaghetti sauce? This is the recipe you’ve been looking for!
This is my version of a bolognese/meat sauce. It’s rich and packed with flavor and also freezes very well so it’s a great meal to have when you don’t feel like cooking and want to eat something quick out of the freezer.
My husband always requests this spaghetti sauce, and honestly I get bored with it after going through the umpteen batches in the freezer. That’s kinda funny considering if I had to list my signature dishes, this would be one of them.
I do love it, but it’s one of those things that I just don’t feel like eating every week. I could eat burgers every week, though. And steak. When I’m home alone, I sometimes get lazy and defrost one of these bad boys, warm it up, and eat it with a dollop of sour cream and a generous sprinkling of salt. Oh yeah!
Once you get past the chopping, you don’t have to do much. I never measure anything out when I make it – it’s very forgiving so if you want to put more carrots or fewer mushrooms in, it’ll still taste good.
You can make this with any kind of pasta, I just like spaghetti best. It’s charming in a Lady and the Tramp kinda way when I slop it all over myself haha.
Will you make this bolognese sauce?
Questions? Let me know!
An easy to make, satisfying meat and veggie pasta sauce.
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 pound ground pork
- 17.5 ounces mushrooms (I usually mix one or two varieties e.g. white and crimini or shiitake)
- 4 sticks celery chopped
- 3 large carrots chopped
- 1 onion chopped
- 4 cloves garlic finely chopped or minced
- 1 bouillon cube (I like the McCormick ones)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 6 dashes Worcestershire sauce (optional)
- 1 (23 fluid ounce) can tomato sauce with juices
- 1 (28 fluid ounce) can stewed or diced tomatoes with juices
- 1 cup dry white wine
- 1 cup heavy/whipping cream
- Salt and pepper to taste
- Pasta of your choice (I prefer spaghetti)
- Grated parmesan cheese
- Coat the bottom of the pot with olive oil, turn on medium heat. I start by chopping the onions, carrots, and celery. I actually prefer them chopped fairly roughly, but chopping them finely is good too. I add them to the pot first, and then I just chop and add the vegetables to the pot as I go along. Stir periodically.
- Once all the vegetables are in there, I add the garlic, bouillon, Worcestershire sauce, oregano, Italian seasoning, mustard, salt and pepper (not too much, I end up adding more later usually). Stir until bouillon is dissolved.
- Add the ground meats. Cook until they change color, stirring often.
- Add the tomato sauce and stewed/diced tomatoes. Stir.
- Add white wine. Stir.
- Turn the heat up to high. Just before it comes to a boil, turn the heat down to low and let it simmer with the lid slightly open. I generally let it simmer for at least an hour. If you're in a rush, you can cook it until vegetables are softened and the meat is cooked through.
- When you're almost ready to serve, add the cream and stir it. Add more salt & pepper as needed.
- Serve with pasta of your choice and then top with parmesan cheese.
- You don't need to worry too much about the vegetable measurements. For example, 17.5 oz of mushrooms = 500g (Canada goes by metric measurements so I just converted it) - if you're measuring in ounces I really wouldn't worry about making it perfect. If you're in a rush, you don't need to cook it for the full two hours, but I find it tastes better the longer you cook it for. Adjust the whipping cream as desired. I sometimes add a bit extra because it makes the sauce taste creamier and richer. This recipe yields a lot of sauce and freezes really well so is good for fast weeknight dinners.
- I sometimes eat this sauce with German dumplings and a dollop of sour cream.
- Makes 10+ portions.