When my kids were ages 3, 5, and 7, life got extra busy, and I struggled to find time to cook. My solution back then was to figure out how I could still make my favorite dishes in less time — without sacrificing taste or quality. This Bolognese sauce recipe was one of my first experiments with short-cutting recipes and has served us well since then. In fact, it’s so good I may never go back to the more complicated version. This recipe also includes a tip on how to mince the onions and vegetables in seconds, which will help you save time with many other recipes.
1-2 tbsp of olive oil
1 onion
2-3 cloves fresh garlic, minced
1 stalk of celery, minced
1 carrot, minced
4-5 tbsp butter
1 pound of ground beef
1 pound ground pork or lamb, or half of each
3-4 strips of bacon, diced
1 cup white wine
1/4 cup tomato paste
1 cup milk
1/3 cup of fresh parsley, minced
Sea salt & freshly ground pepper
1 pound tagliatelle pasta, or pasta of your choice
Mince the onion, carrot, and celery. Tip: cut the carrots, onion, and celery into large chunks, then place them one at a time into a mini food processor and pulse about 5-8 times. You will have perfectly minced vegetables in seconds.
Heat 1 tbsp of olive oil in a pan over medium heat.
Add the onions, carrots, and celery and sauté until they soften and the onion is transparent.
Add the minced garlic and cook for another minute.
Add the diced bacon to the pan and sauté for 2-3 minutes.
Add the ground meat to the pan and sauté for about 5-8 minutes. Use a spatula to break up the pieces.
Add wine, tomato paste, milk, butter, salt & pepper.
Let everything simmer for at least 20 minutes or until thickened.
Cook the pasta — cook it al dente for a more flavorful and easier-to-digest pasta.
Serve and enjoy!
This Bolognese sauce is even better the next day, so you can make it ahead of time. Even better, when you make a batch, make extra to freeze. Then you'll have it on hand for easy last-minute dinners and a simple yet impressive dinner idea for company.
Freeze the extra sauce in plastic baggies or Souper Cube containers. Take one out to thaw in the refrigerator in the morning, or place it in a pan, cover it with a lid, and warm over medium heat. You can prepare dinner in just the time it takes to cook the pasta.
