Noelle Eats | Signature Bolognese Spaghetti

My bolognese spaghetti

I’m a firm believer in the idea that every person needs at least one dish they can make for anyone and in all occasions, and mine just happens to be my most beloved meal. I grew up eating spaghetti as often as possible and in almost every restaurant. I think spaghetti was my safety food blanket? Meat sauce and meatballs have always been my favorites (I don’t believe in alfredo or any non-red/non-pesto sauce), so I had to develop my own recipe once I moved away and had to fend for myself in the hellish Texas landscape (I’m just kidding it wasn’t that bad). I’m no longer writing about my “Easy College Eats” because, you guessed it…I’m no longer in college! But this spaghetti recipe can be an honorary installment in that series as it was my most cooked and most loved at 3 am meal that I literally made once a week. I don’t use a bottled marinara, so I think my extremely simple tomato sauce is even more delicious and fresh and is the absolute best with angel hair AND ANGEL HAIR ONLY. Get that fettuccine and spaghetti noodle mess out of here. However, buccatini would also be lovely with the sauce and I’ve already rambled too much about spaghetti so let’s just get into the damn recipe why don’t we?

Ingredients:

  • One pound hamburger meat
  • 28 oz can crushed tomatoes
  • One sweet onion
  • One large carrot or 10 baby carrots (specific, I know)
  • One carton cremini mushrooms
  • Six or seven cloves garlic (a whole shit ton please)
  • 10 cherry tomatoes
  • Salt, pepper, sugar, garlic powder, onion powder, red chili pepper flakes, basil, oregano, rosemary, thyme to taste

Instructions:

  1. Chop all produce into cubed bits and group based on cooking process (onion and garlic together obviously, carrots next, mushrooms and cherry tomatoes for last).
  2. Cook onions and garlic until translucent and fragrant.
  3. Right before onions are thoroughly cooked, add carrots and sauté until slightly soft.
  4. Brown hamburger meat in same pan, but don’t overcook.
  5. Drain fat from mixture and season just a bit with salt and pepper.
  6. Pour crushed tomatoes into pan and heavily season with more salt and pepper, garlic powder, onion powder, red chili pepper flakes, basil, oregano, rosemary, and thyme. Add sugar as necessary to cut the acidity in the tomato sauce.
  7. Combine mushrooms and tomatoes into sauce and simmer on low for 45 minutes.
  8. While sauce is simmering, boil large pot of water (salt the shit out of it!) for angel hair noodles. Strain pasta when cooked.
  9. Once bolognese is ready, serve over noodles and with salad or everything but the bagel seasoning asparagus.
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