Joan Collins Spaghetti Bolognese
January 10, 2023
"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"
- 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
Very large stockpot
Heat the olive oil over moderately high heat.
Add the onions and stir quickly to coat, then add the carrots and celery.
Reduce the heat to moderate and cook, stirring frequently, until the vegetables have softened, about 5 minutes.
Break the meat into the pan.
Increase the heat to moderately high and stir until the meat is cooked through 5 to 7 minutes.
Add the mushrooms, tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, bay leaves, garlic and wine.
(Put in crockpot here)
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)
Just before serving
Cook the spaghetti according to package directions.
(In heavily salted boiling water al dente)
Drain in colanders.
In large serving bowls,(or in pasta pan)
Toss the pasta with half of the sauce.
Serve with the remaining sauce on top and plenty of Parmesan on the side.
Tips & Variations
No special items needed.