Hearty Bolognese

Based on my experience.


  • 1 onion, diced
  • 2 garlic cloves, roughly chopped
  • a bunch of aromatic herbs
  • 1 lb ground meat
  • 1 bay leaf
  • 2 large can of whole tomatoes, drain the juice into a jar and put away
  • 2 medium carrots, roughly chopped
  • half bunch of parsley, just leaves, washed
  • 1 large tbsp tomato paste
  • Some wine (1/4 cup, more or less)
  • 8 oz mushrooms, sliced thin
  • Half a bag of frozen spinach/greens


  1. Grind up the the can of tomato sauce with the carrots and rinsed parsley leaves
  2. Add all the aromatics into medium hot olive oil (should not be very hot!).  This does not include bay leaf.
  3. Then add your meat and keep breaking lumps up. 
  4. Once it seems the meat is cooked (no more raw pink) add the carrot-tomato-parsley sauce, stir.
  5. Rinse the remaining tomato juice in the food processor bowl from the can using some red wine
  6. Stir in the mushrooms,  the bay leaf, and the tomato paste
  7. Stir and bring to a boil. Cover and set the heat to just enough to keep the simmer. Simmer for 30 min.
  8. Add spinach/greens, stir while bringing to a boil, lower to a simmer, cover for 3-5 minutes. Turn off the fire and leave the cover on.

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