Joan Collins Spaghetti Bolognese
Recipe: #39993
January 10, 2023
Categories: Sauce, Tomato/Red Sauces, Ground Beef, Spaghetti Italian, Wine, Canned Tomatoes, more
"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 is 20 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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