Spag Bol

Spag Bol

35
Natalie 0

"A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!"

Ingredients 1 h 20 m {{adjustedServings}} servings 424 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
  2. Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
  3. Reduce heat and simmer for 1 hour, or until sauce thickens.
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Reviews 35

  1. 51 Ratings

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JEANNELYNN
4/2/2006

This sauce has become a favorite for my family! I like to cook the onion,celery,garlic & peppers down in olive oil, & then blend them in the food processer to lessen the chunks. We like it meaty & add hot italian sausages for more flavor. This recipe always gets positive reviews from guests.

VICSCRT_2000
9/16/2006

Thought I'd try a new bolognese sauce and this just doesn't compare to my recipe. I give it 3* for ease, but to add a *wow* flavor, try this. After saute veggies, mix in veal/beef/pork (1/2 pound each). Add wine & stir until almost evaporated. You need the wine because red wine releases the last bit of sweetness in the tomato. Then add 1/2C whole milk & stir until evaporated. Next, tomato, etc. and simmer away. If you have a parmesan rind, toss this in when simmering. Always better the next day, but also great in lasagna.

MELRN
11/22/2002

this is a good recipe, but needs to be made a day or two ahead of time to allow the flavors to reach their peak.