Spaghetti Bolognaise
Spaghetti Bolognaise
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 pound lean ground beef
- 1/2 cup carrot, peeled and fine brunoise
- 1/2 cup celery, fine brunoise
- 1/2 cup onion, fine brunoise
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups whole peeled Roma tomatoes, blended
- salt and pepper
- cooked spaghetti
- Parmesan cheese
Directions
- Heat olive oil over moderate heat in a medium-size pot. Add ground beef and cook until fully browned and all liquid is gone - 15 to 20 minutes - stirring often to break up the meat. Once the meat is fully browned and all water is gone, add carrots, celery and onion and cook for another 5 minutes, stirring often. Add basil and oregano and cook another minute. Add tomatoes, salt and pepper and cook until tomatoes are broken and the sauce has thickened - 60 minutes. Serve tossed with cooked spaghetti and Parmesan cheese.
Leave a comment