I don't want to use store-bought canned demi-glace sauce, so I arrive at this recipe keeping the ingredients simple while using plenty of vegetables, all in my own style.Using these amounts, we use this sauce with pasta on the first day and doria on the second.You can alter the vegetable types and amounts based on what you have at home.For the last salt and pepper, I recommend Krazy Salt and black pepper if you have it. Recipe by Natsumi

Bolognese is another sauce that reminds me of my childhood. At least once a month, my mom would make it for us. To me, it was a delicious delight, but to her it was a money saver. Sauce, meat, herbs, & spices. Simple, but oh so good.I order it a lot, when I go out. But as with a lot of stuff, I wanted to make it myself. Combining different recipes found online, I came up with this recipe, along with my wife. This is the recipe that we agreed upon.We hope that you like it as much as we do. #mycookbookEnjoy!

I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.If you prefer a rich flavor, use a lot of olive oil for cooking.The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe

The sauce Alla Bolognese comes from the Emilia Romagna region, capital of Bologna in northeastern Italy. The original basis of the recipe is meat, vegetables and tomatoes. Another detail in the preparation of this sauce is the cooking on a very low heat, for a long time.It is a delicious exquisite sauce to accompany lasagna, fettuccine or tagliatelle pasta.

Coincidentally had all the ingredients.

I had some of"Our Café Style Tomato Curry" left over and mixed it with pasta, and it was delicious.The sauce is even better if you make it the day before.Try adding some eggplant or mushrooms delicious!You can leave out the chili powder, and just add Tabasco when you eat the pasta. Recipe by *ai*

The key ingredients to this bolognese are the worcester sauce, fennel seeds, anchovy paste, and orange/lemon peel. Don't skip out on these!!

My family requested pasta with tomato sauce. I thought it'd be delicious with plenty of fresh shiitake mushrooms. I posted it since it came out delicious.Take care to thoroughly cook the meat to get rid of its smell. For serving 4 or more. Recipe by kazz72

Have you ever cooked minced beef (in bolognese sauce/beef chilli/shepherd’s pie filling) and after long hours of cooking, the beef turns dry, hard and rubbery? Here is the trick: marinate the beef with solution of water and baking soda and your minced beef will stay tender even after long hours of cooking.Just a simple tomato based pasta sauce but I used overripe cherries tomatoes, added shredded carrots and zucchini.

Here in Manila we love our spaghetti a bit sweetish and very saucy. 😋 So both the kids and kids at heart love it.This was gone after the first two sets of guests arrived! Spaghetti is always a crowd pleaser in gatherings here. You can use your favorite pasta on this too.Sweet tomato / spaghetti sauces are readily available in our supermarkets in Manila. If there aren't any in your area, just add brown sugar to adjust the sweetness. :) I still use fresh tomatoes when making pasta sauce, as it enhances the flavor (which is not common practice here). My rule is, don't just open something and heat it, always add to it and make it your own! 😊 I also combine different types/flavors of the tomato/spaghetti sauces, because it makes the end result better and tastier.

Circuit Breaker week 5 - Lately, it was hard to find yeast, plain flour, pasta, canned tomato, assorted cheese, baking powder etc etc.. and it happened that my son kept asking me for lasagna. Well oh well, mommy cannot find canned tomatoes so this is my first time making bolognese sauce from fresh tomatoes.Recipe is adapted from:https://laurenslatest.com/roasted-tomato-bolognese-sauce/

I had the best Spaghetti Bolognese of my life in Murano, Italy. This recipe from 'FoodNouveau' is the closest thing to pasta perfection that can be had on this continent.