Ina’s Weeknight Bolognese

I made this sauce around Halloween time because it sounded good, easy, and worked with our schedule of many activities. I was able to make the sauce one night while baking that night’s dinner. This way, we had easy sauce ready to go with some pasta. We ended up having enough for a few nights because this made a lot of sauce and we don’t go nuts with our sauce. I opted out of adding the Parmesan and basil to the sauce directly, until I was ready to serve. I also had some without and didn’t miss it. We liked how the sauce was rich in flavor from the beef and wine, but was still a bit sweet from the tomatoes. And, because you use crushed tomatoes, there is no blending needed so you could make this while a baby was sleeping! (That means I am saving this for future meals, too.)

Continue reading


Dutch Oven Tomato Sauce

After reading about this recipe on Serious Eats, I wanted to make it almost immediately. It only required 25 minutes of prep time, and then occasional stirring with a little bit of throwing in ingredients at the end. Not a big deal. I made the sauce ahead of time, then reheated it with some sausage to serve with pasta. It was as promised: hearty, thick, and flavorful. It made the house smell delicious all day long, and it made a nice large amount of sauce at one time, which I can freeze and pull out as needed. I love that!


Continue reading

Tomato Sauce with Onion and Butter

This recipe looks like any other in its cookbook. Some Italian ingredients and it makes a sauce. I did not realize how good it was supposed to be until I read about it online. It is unusual because not only do you not have to chop the onion, you also use butter instead of olive oil. You get a super sweet sauce with lots of fresh tomato flavor (and yes, you use canned tomatoes!). This is not the quickest sauce, but generally you are making other dishes with spaghetti sauce, so this could simmer while you cook the pasta, and then you can toss it together. It is ready in under an hour, and it is my new favorite sauce. I added oregano and pepper because I like a little more kick in my sauce. You could also add some red pepper flakes. It does not need garlic, so I would not recommend it. For the tomatoes, I really think the San Marzano are best. I have tried it with regular tomatoes, but they just weren’t as good.



Continue reading