This is the sauce to make when you are short on time and need something full of flavor. Although I have typically kept a stock of store-bought spaghetti sauce on hand and add in herbs and other items to give it more flavor, I have been looking for recipes to make more things from scratch and be more in control of the ingredients in our food. When I saw this sauce recipe from Kristin Porter (Best-Ever Bolognese Sauce), I was impressed with how easy it looked and is similar to how I made some homemade sauces in the past. I have adapted this recipe and was so pleased with the flavors- totally worth a little extra effort over opening a jar and pouring it in a pot.
- 1 1/2 pound ground beef (or may use part or all Italian sausage)
- 1 large onion, chopped (about 1 cup)
- 1 cup chopped mushrooms
- 2 medium carrots, chopped (1 cup)
- 3 cloves garlic, minced (or a little more)
- 1 cup half and half or milk (not lowfat)
- 1 cup beef broth
- 1 Tbsp white wine vinegar
- 1 (28 oz.) can crushed tomatoes
- 1 (6 oz.) can tomato paste
- 2 tsp Italian seasoning, crushed in palm before adding
- 1 tsp black pepper
- 1/2 - 1 tsp salt (or adjusted to taste)
- 1 pound pasta of choice
- Brown meat and vegetables together in large covered pot until meat is no longer pink and vegetables are tender. If meat is very fatty, you may drain off/sop up some of the extra fat.
- Add in the remaining ingredients (except the pasta) and cook uncovered on medium-high for about 10-15 minutes or until the sauce has thickened somewhat. If it is too bubbly, keep lid on partly so moisture can still escape.
- Cook pasta according to directions and then drain, adding some of the sauce to mix with the pasta and flavor it prior to serving. Serve with parmesan/romano cheese and a little oregano sprinkled on top.