Spaghetti Bolognese

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Spaghetti Bolognese

SERVES 4-6 | FINISH IN 45 minutes
   


Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 1 pound ground beef
  • 1/2 cup dry red wine
  • 1 beef bouillon cube
  • 1 28 ounce can crushed tomatoes
  • 2 teaspoons brown sugar
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 box Veggiecraft Spaghetti
  • Parmesan cheese
  • Finely chopped parsley
Directions
  1. In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook for 3-5 minutes.
  2. Turn the heat to high and add the beef. Cook, breaking the meat with a wooden spoon, until browned.
  3. Add the red wine and let the alcohol cook off for one minute.
  4. Add the bouillon cube, crushed tomatoes, sugar, bay leaves, thyme, salt, and pepper. Bring to a simmer then turn the heat down to medium and cook for 25 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook the Veggiecraft Zucchini Spaghetti according to the package instructions.
  6. Serve the bolognese sauce over spaghetti. Garnish with fresh parsley and parmesan.

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