A rich, slow-simmered meat sauce with ground beef, pork, and tomatoes, tossed with perfectly cooked spaghetti. This Italian-American classic is pure comfort food, perfect for a hearty family dinner.
Prep20 min
Cook100 min
Servings4
Serving size: 2 cups
1126cal
61gprotein
113gcarbs
46g
Ingredients
2 tbsp olive_oil
1 medium yellow_onion (finely chopped)
2 medium carrot (finely chopped)
2 stalk celery_stalk (finely chopped)
340 g ground_beef (85% lean recommended)
340 g ground_pork
4 clove garlic_clove (minced)
0.5 cup dry_red_wine (such as Merlot or Cabernet Sauvignon)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
A crisp and refreshing mix of romaine lettuce, cherry tomatoes, cucumber, and red onion, tossed in a zesty red wine vinaigrette. This classic garden salad is the perfect start to any meal or a light lunch on its own.
This italian_american dish is perfect for dinner. With 1760.1299999999999 calories and 73.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
28 oz
crushed_tomatoes
(one can)
1 cup beef_broth
0.5 cup whole_milk
1 leaf bay_leaf
1 tsp dried_oregano
0.25 tsp nutmeg (freshly grated)
1 tsp salt (for the sauce, more to taste)
0.5 tsp black_pepper (freshly ground)
450 g spaghetti (one package)
0.5 cup parmesan_cheese (freshly grated, for serving)
2 tbsp fresh_parsley (chopped, for garnish)
Instructions
1
Prepare the Soffritto
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the finely chopped onion, carrots, and celery (this mixture is called a soffritto). Cook, stirring occasionally, until the vegetables are very soft and the onion is translucent, about 10-12 minutes. Do not rush this step, as it builds the flavor foundation.
2
Brown the Meats
Add the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high. Add the ground beef and ground pork to the pot.
Use a wooden spoon to break up the meat into small crumbles. Cook until it's browned all over and no pink remains, about 8-10 minutes. Drain off any excess fat from the pot.
3
Deglaze and Build the Sauce
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with your spoon. Let it bubble and cook until the wine has almost completely evaporated, about 2-3 minutes.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Add the crushed tomatoes, beef broth, whole milk, bay leaf, dried oregano, nutmeg, 1 tsp salt, and black pepper. Stir thoroughly to combine all ingredients.
4
Simmer the Sauce
Bring the sauce to a gentle simmer, then immediately reduce the heat to the lowest possible setting.
Cover the pot partially, leaving a small gap for steam to escape. This allows the sauce to thicken.
Let the sauce simmer for at least 1.5 hours (90 minutes), or up to 3 hours for a deeper, more complex flavor. Stir every 20-30 minutes to prevent it from sticking to the bottom.
5
Cook the Spaghetti
About 15 minutes before the sauce is finished, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
Add the spaghetti and cook according to package directions until it is 'al dente' (firm to the bite).
Before draining the pasta, reserve about 1.5 cups of the starchy pasta water. This water is liquid gold for finishing the dish.
6
Combine and Serve
Remove the bay leaf from the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
Drain the spaghetti well and add it directly to the pot with the bolognese sauce.
Toss everything together over low heat for about 1 minute, until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a silky consistency that clings to the pasta.
Serve immediately in warm bowls, garnished with a generous amount of freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
1 head romaine lettuce (large, washed and chopped)
1 cup cherry tomatoes (halved)
1 medium cucumber (sliced)
0.5 medium red onion (thinly sliced)
1 medium carrot (shredded)
1 cup croutons (store-bought or homemade)
6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic (minced)
0.5 tsp dried oregano
0.5 tsp salt (or to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Prepare the Vinaigrette
In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano.
Season with salt and freshly ground black pepper.
Whisk vigorously or seal the jar and shake well for about 30 seconds until the dressing is emulsified and creamy.
Taste and adjust seasoning if necessary. Set aside.
2
Prepare the Salad Vegetables
Wash the romaine lettuce thoroughly and dry it completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces.
Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and shred the carrot.
Place all the prepared vegetables into a large salad bowl.
3
Assemble and Serve
Just before you are ready to serve, give the vinaigrette another quick shake or whisk.
