Slow Cooked Spaghetti Bolognese & Quick and Easy Garlic Bread

  • Spaghetti Bolognese Ingredients

  •  Print Recipe


    • 1 onion, quartered
    • 2 carrot, peeled and cut into 2-inch chunks
    • 2 celery stalks, cut into 2-inch chunks
    • 4 cloves garlic
    • ¼ cup olive oil
    • ¼ cup tomato paste
    • Salt and pepper
    • ½ lb. ground pork
    • ½ lb. ground beef
    • 1 28-ounce can crushed tomatoes
    • ¾ cup milk
    • 2 tablespoons red wine vinegar
    • 1 box spaghetti
    • Parmesan cheese, for serving
  • Garlic Bread Ingredients Print Recipe



    • ½ stick of butter
    • 6 cloves of garlic, finely chopped
    • 1 lb. pizza dough
    • 1 ½ cups parmesan cheese
    • ½ teaspoon red pepper flakes
    • ½ teaspoon dried oregano
    • Warm marinara sauce, for serving

Spaghetti Bolognese

Time To Prep / Time To Cook: Prep time 15 minutes, cook time 3 hours

Kitchen Equipment Required: Dutch oven, food processor, colander,


Place the onion, carrot, celery and garlic into a food processor and pulse, scrapping down the side occasionally, until the ingredients are coarsely chopped. Set aside.


In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped ingredients from the food processor. Cook, stirring occasionally, until the veggies begin to soften and all the liquid evaporates, about 20 minutes. Make a well in the cooked vegetables and add the tomato paste. Slowly stir the tomato paste into the veggies, allowing it to cook as it gets mixed in the pan, about 5 minutes. Then, turn the heat up to high and add the ground meat. Let cook, breaking up the meat as it cooks, until it’s completely cooked but not brown. Season with 2 teaspoons salt and a ½ teaspoon pepper. Add in the crushed tomatoes and milk. Stir to combine.


Turn the heat down to low and let cook for 2-3 hours on a low heat.

When the sauce is nearly done, heat 6 quarts of salted water to a boil. Add the spaghetti and cook to package directions. Drain. Finish the Bolognese with the red wine vinegar and mix to incorporate.


Add the spaghetti to the cooked sauce and toss to combine.

Place the spaghetti into serving bowls and top with parmesan cheese.


Technique Tip: Be sure to let the tomato paste cook a bit before adding the rest of the ingredients. The “cooked” tomato paste will deepen the flavor of the dish.


Swap Option: Swap out the beef/pork for 1-pound of meatloaf mix, which is an equal mix of beef, pork and veal.


Why I Love This Recipe: Fancy restaurants charge big money for a Bolognese sauce but, if you make it at home it only cost a couple bucks!

Quick and Easy Garlic Bread

Time to prep /Time to Cook: Prep time 5 minutes, cook time 20 minutes

Kitchen Equipment Required: sauce pot, 10-inch cake pan


Preheat the oven to 400.


In a small pot, melt the butter of medium-high heat. Once hot, add the garlic and cook for 1 minute, stirring to prevent the garlic from burning. Remove from heat and let cool.


Cut the pizza dough into 12 pieces. Roll the dough into balls and set aside. Brush a 10-inch cake pan with some of the garlic butter. Set aside. Place the parmesan cheese onto a plate. Add oregano and red pepper flakes and mix with a fork.


Working one ball at a time, place a biscuit dough ball into the butter mixer and roll to completely cover. Then, roll the ball in parmesan cheese mixture. Place the balls into the butter dish. Once all the balls are in the dish, pour any remaining garlic butter over top of the balls.


Place the in the oven and bake for 20 minutes or until golden brown.


Technique Tip: If you want to save a little time, grate the garlic with a microplane instead of chopping it.


Swap Option: Don’t have any pizza dough? Use a can of store-bought, refrigerated biscuit dough!


Why I Love This Recipe: This super-easy crowd pleasing dish is a great make-ahead. Before you bake the balls, warp the dish in plastic wrap and refrigerate it until you’re ready to bake.

Copyrights 2017 : Ryan Scott