Souped-Up Spaghetti Bolognese
The best spaghetti sauce ever!
Equipment
- 1 Large deep pan
- 1 Knife
- 1 Cutting board
Ingredients
- 1.5 tbsp Olive Oil extra virgin
- 1 Sweet Onion - Diced
- 5 Cloves Garlic
- 8 Ounces Bella Mushrooms - Diced
- 1 lb Ground Beef or Ground Pork Sausage
- 1 Jar Favorite Spaghetti Sauce - I use Classico roasted garlic
- 2 Whole Dried Bay Leaves Broken in half for cooking
- 1.5 or more Ounces Fresh Basil - Diced
- 1 tbsp Italian Seasoning
- 1 tbsp Honey Can be subbed with brown sugar
- 1 Very Small Sprinkle Cinnamon
- 1/2 tsp Dried Savory Optional - Can be subbed with more Italian seasoning
- 1/2 tsp Dried Oregano Optional - Can be subbed with more Italian seasoning
- 1/2 tsp Dried Thyme Optional - Can be subbed with more Italian seasoning
- 1/2 tsp Red Pepper Flakes
- Salt To taste
- Pepper To taste
- 1 tsp Garlic Powder
Instructions
- Heat pan to medium-high heat, add 1 tsp olive oil, and brown ground beef or pork with Italian seasoning, garlic powder, salt, pepper, and half the tbsp of garlic powder. Drain fat and set aside.
- Sautee diced onions on medium-high heat with 1 tbsp of olive oil until starting to brown, then add diced mushrooms. Once mushrooms are browning add a couple of cracks of salt and the minced garlic and cook until the garlic is fragrant.
- Add the set-aside meat, a jar of pasta sauce, fresh basil, and other seasonings to the sauteed onions and mushrooms. Reduce heat to simmer and cover, cooking for 15 minutes - 2 hours (the longer it simmers the better the flavors get).
- When the sauce has simmered for your desired amount of time remove the bay leaves, serve with your favorite noodles, and enjoy! I love to top mine with fresh cracked black pepper and dairy-free parmesan.