Joan Collins Spaghetti Bolognese

20
Servings
9m
Prep Time
8h
Cook Time
8h 9m
Ready In


"Serves 20 and I think you could cut down and simmer in crockpot myself,I think for the ground veal you could use turkey . Or use as freezer meals"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (558.4 g)
  • Calories 829.2
  • Total Fat - 29.2 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 126.5 mg
  • Sodium - 927.4 mg
  • Total Carbohydrate - 93 g
  • Dietary Fiber - 2.5 g
  • Sugars - 4.4 g
  • Protein - 52.9 g
  • Calcium - 211.1 mg
  • Iron - 7.2 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 1 mg

Step 1

Very large stockpot

Step 2

Heat the olive oil over moderately high heat.

Step 3

Add the onions and stir quickly to coat, then add the carrots and celery.

Step 4

Reduce the heat to moderate and cook, stirring frequently, until the vegetables have softened, about 5 minutes.

Step 5

Break the meat into the pan.

Step 6

Increase the heat to moderately high and stir until the meat is cooked through 5 to 7 minutes.

Step 7

Add the mushrooms, tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, bay leaves, garlic and wine.

Step 8

(Put in crockpot here)

Step 9

Bring to a boil, then reduce the heat and cook at a very slow simmer, uncovered, until all but a few tablespoons of liquid remain and the sauce is thick, about 5 to 6 hours.( It will be easy to burn here watch it ) (stir frequently)

Step 10

Just before serving

Step 11

Cook the spaghetti according to package directions.

Step 12

(In heavily salted boiling water al dente)

Step 13

Drain in colanders.

Step 14

In large serving bowls,(or in pasta pan)

Step 15

Toss the pasta with half of the sauce.

Step 16

Serve with the remaining sauce on top and plenty of Parmesan on the side.

Tips & Variations


No special items needed.

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