This Easy Weeknight Bolognese Sauce is a great way to quickly get dinner on the table. Serve over zoodles for a healthy and hearty Paleo meal!
This sauce is inspired my father’s spaghetti sauce. Growing up in the South, the only pasta I ever had was spaghetti with meat sauce. After moving up North I was introduced to so many wonderful Italian dishes, and none of them really tasted like the “spaghetti” that I grew up eating.
My kids request that my dad make this for them when they visit North Carolina. They call it, “Big Daddy Spaghetti”. Yes, they call my father Big Daddy…
Anyway, sometimes I long for a simple Bolognese sauce. I like that it’s packed with protein, and it’s a good one to serve over spaghetti squash or zoodles. I also use this recipe in my Grain Free Eggplant Lasagna:
My favorite thing about this sauce is that it is quick and easy. If you are really in a hurry, (or just lazy that night), you could sub in a jar of your favorite marinara for the tomato sauce, red wine, salt, pepper, dried basil, and dried oregano. I like Rao’s, it’s delicious and pretty clean. I would still finish the Bolognese off with the fresh basil.
- 1⅓ lbs ground beef
- 1 large sweet onion chopped
- 1 8 oz container of fresh, sliced mushrooms (3 cups)
- 5 cloves minced garlic (2 Tbs)
- 2 -15 oz cans tomato sauce
- 2 tsp kosher salt
- 1 tsp black ground pepper
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ cup red wine
- ¼ cup fresh basil, torn or roughly chopped
- I recommend using organic ingredients when possible.
- Brown the ground beef over medium heat in Dutch oven or a wide skillet with tall sides.
- Before the beef is finished browning, add the onion and sauté until it turns translucent and begins to soften, about 3 minutes.
- Add the mushrooms, and sauté until they lose most of their moisture and soften.
- Add garlic, and sauté until fragrant, about 1 minute.
- Add: tomato sauce, red wine, salt, pepper, dried basil, and dried oregano. Stir to combine.
- In simmer uncovered for 20 minutes, stirring often. Turn off the burner, stir in the fresh basil, and serve.