Fustini's Oils and Vinegars
Spaghetti Bolognaise

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Spaghetti Bolognaise

Submitted by Corporate Chef Andy Stewart


  • 1 tablespoon Fustini's Robust Single Varietal 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


Step 1. 

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.




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