One-Pot Spaghetti & Beef Bolognese
Recipe tags: beef base, easy difficulty, lunch, beef, stovetop
|1 Tbsp||olive oil|
|1||onion, finely chopped|
|2||carrots, finely chopped|
|2||stalks celery, finely chopped|
|4||cloves garlic, minced|
|1 lb||ground beef|
|3 Tbsp||Better Than Bouillon® Roasted Beef Base|
|1 Tbsp||dried Italian seasoning blend|
|¼ cup||tomato paste|
|½ cup||red wine or water|
|1 cup||(28 oz) diced tomatoes|
|Fresh basil, torn|
|Grated Parmesan cheese|
Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrots, celery and garlic for about 5 minutes or until softened. Add beef, 1 Tbsp Beef Base and seasoning blend; cook, breaking up beef with wooden spoon, for about 5 minutes or until browned.
Stir in tomato paste; cook for about 2 minutes or until deep red color. Add wine; simmer for about 3 minutes or until liquid is reduced by half. Add 3 cups water, tomatoes and remaining Beef Base; bring to boil.
Add spaghetti, breaking in half if necessary to fit in pot. Cook, stirring occasionally, for 15 to 20 minutes or until pasta is tender but firm and sauce has thickened. Sprinkle with basil and serve with Parmesan.
Tip: Use a short-cut pasta, such as penne, elbows or rotini, if desired.