A versatile recipe for bolognese sauce that works on pizza, pasta, or anywhere else you'd use tomato sauce. It's a great way to clean out the refrigerator and use leftovers. To make it vegan, skip the butter and sub mushrooms or other protein substitutes for the meat.
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
1/4 cupolive oil
2cupsvegetablesdiced - see notes
3cupsmushroomsdiced - see notes
2poundsground raw meator cooked or substitute - see notes
28ouncescanned tomatoessee notes
1tbspsugarbrown or granulated
1cupherbs and/or greensrough chopped - see notes
Heat oil in a large heavy pot over medium-high heat until shimmering.
Add aromatics and mushrooms. Cook, stirring occasionally for two minutes.
Add garlic, stir constantly for 30-45 seconds until fragrant. Do not brown.
Move vegetables to the side, turn the heat up to get the pan hot enough to brown the meat but not smoking. Add the meat then guide the vegetables on top of it so it browns but the vegetables don't overcook.
Don't stir right away. Let meat cook until the bottom is nicely browned. (Stir the vegetables if you need to so that they don't cook much while the bottom of the meat is browning.)
Break up the protein, stir everything together, and cook, stirring occasionally, until meat is completely browned.
Add tomatoes, salt, pepper, and sugar. Bring to a boil then lower to simmer for at least 30 minutes and up to 3 hours.
Remove from heat, add butter and fresh herbs/greens.
Store in the refrigerator for up to 5 days or let cool and freeze.