Scrumptious: Mini Farfalle with Meat Sauce (Bolognese Sauce II)

Every time I make this sauce I tell myself: "Girl, you can cook. Definitely."

This is by far the best meat sauce you can dream of. Close your eyes while tasting it and I swear you’ll feel you’re in Bologna. I'm serious.
For practical reasons (my boys do love it), I make this sauce at least twice a month. For self-esteem purposes, I must confess it’s more efficient than posting a selfie on Facebook or Instagram. Really.
You cannot imagine the compliments I receive.
Ego apart, this Bolognese sauce meets another important purpose in my life: to have my kids eating vegetables.
They don’t know it, but it’s almost like having a ratatouille: besides onion, garlic and celery, this sauce comes with significant amounts of carrots and Portobello mushrooms, ha!
I hope you like my recipe. In my house we eat this sauce with pasta, such as the mini bows in the pictures.
This is also a great meat ragout to make lasagna and eggplant lasagna too!
Bolognese Sauce II | Ingredients for 8 portions
2 tablespoons of olive oil
2 garlic cloves, minced
1 ½ cup onion finely chopped
1 ½ cup of celery (2 large stalks) chopped
1 cup of carrots (2 thin carrots) chopped
3 cups of chopped Portobello mushrooms
2 pounds of lean ground beef
2 cups of white wine
2 tablespoons of dried oregano
2 tablespoons of dried basil
2 bay leaves
6 oz (170 grams) of tomato paste
3-4 cups of water
Coarse sea salt
Freshly ground black pepper

Preparation
In a deep skillet with a lid, heat the olive oil over medium heat and sauté the onion, garlic, celery, carrots and mushrooms, for about 15-20 minutes, stirring occasionally.

Increase the heat to medium-high, add the meat and cook the sauce, stirring to incorporate. Cook until the meat turns brown, about 12-15 minutes, stirring occasionally.

Lower heat to medium and add the wine. Cook for about 5-7 minutes until the wine is reduced to half. Add the herbs, mix and cook for about 3-5 minutes.

Add the tomato paste and mix well. Add 1-2 cups of water and bring to boil. Reduce the heat and cook covered for 30 minutes. Add another cup of water and cook for 30 minutes. Add another cup of water and continue cooking half hour more.

Season with salt and pepper to taste.

To print the recipe click here.

To find my Bolognese Sauce I, click here.


What is your favorite pasta sauce?

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