Bolognese Sauce // Scratch-Made by Jeni Gough

 

INGREDIENTS

  • 2 tbsp EVOO

  • 1 lb Sweet Italian sausage

  • 1 lb Hot Italian sausage

  • 3 lbs Ground beef 90/10

  • 3 1/2 Large onions, chopped

  • 1 bulb Garlic, minced

  • 6 Medium carrots, chopped

  • 4 Celery stalks, chopped

  • 1 1/2 tsp Salt

  • 1 tsp Fresh cracked black pepper

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 2 Bay leaves

  • 4 14.5 oz cans Diced tomatoes

  • 1 6 oz can Tomato paste

  • DIRECTIONS

    • In a large heavy bottom pot, on medium-high, cook meat in 2 tbsp evoo until almost done, add in onions and garlic, cook 5 minutes then add the rest of the ingredients. Bring to a boil, cover and reduce heat to low, simmer 2 – 3 hours.
    • Serve over pasta, put it in lasagna, casseroles, over polenta


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