A family classic, full of Italian flavors and sweet tomato goodness.
INGREDIENTS
1/2 Kg Ground Beef
2 tbsp Olive Oil
1 Onion, diced
2 large Carrots, diced
3-4 cloves Garlic, pressed
1 28 fl oz Can of Whole Tomatoes
2 389 fl ml cans All Purpose Tomato Sauce
1 5.5 fl oz can Tomato Paste
1 tbsp White Sugar
3-4 tsp Basil
3-4 tsp Oregano
2-3 tsp McCormicks Roasted Garlic & Red Pepper
1 Bay leaf
pinch of Hot Chili Flakes
Salt & Pepper to taste
1 1/2 boxes of Catelli's Smart Veggie Plus Spaghetti
INSTRUCTIONS
Start by filling a large pot of water, place pot on back burner of stove and allow water to come to a boil.
Meanwhile, in another large pot, heat olive oil on med-high heat. Add ground beef. Use a wooden spoon, break beef into small chunks. Allow beef to begin browning.
Next, add in vegetables, cooking until tender and beef is cooked through, with no pink remaining. Add pressed garlic and stir to combine.
Open cans of tomatoes and pour into beef and vegetable mixture. Break tomatoes up with your wooden spoon. Careful this can be a messy process!
Then add tomato sauce and season with spices adding more or less, depending on your own personal taste. Be sure to add sugar into your sauce, tomatoes are very acidic and the sugar helps even out the acidity and sweeten the sauce. Bring sauce mixture to a simmer and allow flavors to commingle and combine for about 30 minutes stiring every so often to stop sticking. Taste for flavor and adjust spices as needed.
Once water is boiling add spaghetti and cook until al dente (10 minutes or so). Strain and Serve with Bolognese sauce! I always serve my spaghetti with a sprinkling of Parmesan and fresh garlic toast.
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