This very simple Bolognese sauce begins with a batch of I Miss My Garden Sauce, incorporates three more ingredients, and Voila! With minimal effort, you will have a fancy dish to impress your guests! Like any decent Bolognese, this sauce requires several hours of simmer time, but don’t let that scare you away. This recipe is really stone simple, you just have to be patient! Bolognese is traditionally served with pasta, but here at Crowded Earth Kitchen we’re lightening things up a bit by using spaghetti squash as a base. Either way, this sauce is delicious. Have fun!
Ingredients (makes 10 cups of sauce plus two large squash halves)
2 pounds ground beef, 85% lean
8 cups of I Miss My Garden Sauce
2 cups cabernet sauvignon or other dry red wine
2 cups chicken broth (preferred) or vegetable broth (vegan substitute)
Directions for Bolognese Sauce
Step 1) Brown ground beef by cooking and stirring over low-medium heat for 20 minutes. Drain.
Step 2) Add I Miss My Garden Sauce to ground beef and simmer for 30 minutes, stirring occasionally.
Step 3) Add 1 cup of wine and simmer for another 30 minutes, stirring occasionally.
Step 4) Add 1 cup of broth and simmer for another 30 minutes, stirring occasionally.
Step 5) Repeat Step 3.
Step 6) Repeat Step 4.
You’re done now, if you’re happy with the consistency of your Bolognese. If it’s too thick, add a bit more wine or broth (your choice – taste the sauce first). If it’s too thin, simmer for a few more minutes.
Directions for Spaghetti Squash
Step 1) Poke about a dozen holes in the spaghetti squash with a fork.
Step 2) Microwave the whole squash for about 8 minutes. Let sit 5 minutes.
Step 3) Carefully cut squash in half lengthwise, and scoop out the seeds.
Step 4) Pull tines of a fork “across the grain” to loosen the spaghetti squash threads.
Step 5) Serve Bolognese Sauce in squash halves, like a big bowl, or cut squash into individual serving sizes and smother with sauce. Garnish with thinly sliced sundried tomatoes, if desired.
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