I have invented the best Ragu alla Bolognese (a fancy name for meat sauce) recipe! I kid you not, it is the best recipe ever! I’ve had and made so many different meat sauces in my lifetime, and I am sure that this one is the best one. How is it different?
Firstly, the meat is not lumpy and is broken down into small bits. This is done by massaging some water into the meat before cooking it.
Secondly, this is a sweeter meat sauce, and this is not done by adding sugar. The added carrots and peppers add to the sweetness.
Thirdly, it’s healthier! The added peppers and carrots – well, add to the amount of veggies in this meat sauce.
Lastly, it’s cooked just a tad longer than other meat sauces, thus having the flavors of everything meld better. *mmm*
Don’t believe me? Go try it out for yourself! I eat it over pasta just for simplicity, but I’ve also added it in casseroles too! Yummy!
- 1 pound ground meat (beef or turkey works best)
- 1/3 cup water
- 1 red pepper, finely diced (orange or yellow will work too, but not green!)
- 1 large white/yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1 bottle (26 oz) plain pasta sauce or blended canned whole tomatoes
- 2 teaspoons oregano, chopped (fresh is better)
- 4 leaves basil, chopped (fresh is better)
- 2 tablespoons olive oil
Place your ground meat in a large bowl, and add the water to the bowl. Using hands and fingers, knead and mush the meat until the water is completely absorbed by the meat, forming a consistent texture. [This will ensure that your meat sauce is not lumpy, and the meat pieces will be small and even.]
In a heated pan, add the olive oil and fry the onions until fragrant.
Add the meat to the pan, and fry until half cooked.
Add the diced peppers and shredded carrot to the pan, and fry until the vegetables have softened.
Add the basil, oregano and minced garlic, then add the bottled sauce or blended tomatoes.
Bring everything to a boil, then cover and let simmer for 10 to 15 minutes.
Serve with any pasta and enjoy!