Bolognese is a meat-based sauce originating in Bologna, Italy. Our version is slightly different from the original, leaving out the cream and embracing a more Spanish-inspired flavor. It has a delicious, deep flavor, achieved by the base of veggies and salami and its slower cooking process, which really brings out the flavor. This sauce is perfect over your favorite pasta, whether that’s traditional, gluten- free, or even zoodles. It’s also marvelous in a cheesy lasagna.
On the Ingredients
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
- Salami is a cured sausage made of fermented, air-dried meat, typically pork, though it can be found in various meat types. It was a popular peasant food due to its ability to keep at room temperature for up to 45 days, which supplemented fresh meat that was harder to come by. Salami is strong in flavor, usually quite salty, adding a depth of flavor to any pairing or recipe.
Bolognese Inspired Spaghetti Sauce
4
servings10
minutes40
minutes50
minutesBolognese is a meat-based sauce originating in Bologna, Italy. Our version is slightly different from the original, leaving out the cream and embracing a more Spanish-inspired flavor. It has a delicious, deep flavor, achieved by the base of veggies and salami and its slower cooking process, which really brings out the flavor. This sauce is perfect over your favorite pasta, whether that’s traditional, gluten- free, or even zoodles. It’s also marvelous in a cheesy lasagna.
Ingredients
1 tbsp olive oil
1 medium onion (diced)
1 1/2 cups diced carrot
1 cup diced celery
1 1/2 cups diced dry salami
2 cloves garlic (minced)
1/4 cup tomato paste
2 lbs ground beef
1 tbsp smoked paprika
1/4 tsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried basil
28oz can diced tomatoes
salt and pepper to taste
Directions
- Start by dicing your carrots, onion, celery, and salami into small cubes. In a large pot, heat the olive oil over a medium-low flame. Add the diced veggies and garlic, adding salt and pepper to taste. (Remember, the salami adds salt. You can add more salt later, but using a little now will help bring the moisture out of the onions.)
- Sauté until the onions have turned translucent, stirring occasionally. Add the tomato paste and stir to incorporate thoroughly. Add the ground beef and continue to sauté. Add the paprika, cayenne, oregano, and basil.
- Sauté the beef until it’s no longer pink. Add the diced tomatoes. Bring the sauce to a simmer and continue to cook, stirring occasionally for 30 minutes.
- Serve with your favorite pasta. It’s delicious topped with freshly grated parmesan cheese!
