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Spaghetti Bolognese


I must say I always wondered how to make a sauce thicker without destroying its taste. I tried many things and came up with a perfect solution, which works well with all kinds of sauces. Blended vegetables make the sauce thick and the taste unique. Try it with the good ole bolognese sauce and you’ll be amazed how such a simple dish can be so breathtakingly delicious.


  • 2 tbs olive oil
  • 1 large onion, finely diced
  • 1 fresh tomato, diced
  • 1 fresh smaller carrot
  • 2 cloves garlic
  • 1/2 smaller fresh zuchinni
  • 1 pound ground pork
  • 3 tbs tomato paste
  • 1/2 cup tomato sauce
  • 1 cup beef broth
  • 1 large bay leaf
  • 1/2 teaspoon ground basil
  • 1/2 tsp cayenne pepper
  • 1 tsp sugar
  • Salt and pepper, to taste
  • Cooked spaghetti


Dice the carrot into bigger pieces, add garlic cloves, diced zucchini, the remaining onion and tomato, and boil everything for 10 minutes. Set aside to cool.

In a large pot, cook oil and the half of diced onion over medium heat, about 2 minutes. Add the half of tomato and cook until tender, approximately 5 minutes. Increase heat to medium-high, add the ground pork and cook until browned. Use a spatula to break up the meat. Add tomato paste and stir well, until meat is fully coated. Continue cooking  about 5 minutes.

Add tomato sauce, beef broth, bay leave, basil, salt, pepper, cayenne pepper and sugar. Stir to combine. Bring it to a boil, then reduce heat to a simmer. Meanwhile, add the boiled vegetables in a blender, and add 1 cup cold water. Blend together and add to the sauce. Let sauce simmer for 15 minutes until it thickens. stir occasionally. Before you serve, remove the bay leaf.
Serve hot over cooked pasta.


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