I love cities. Rome, Chicago, London, Paris, NYC, Charleston, San Francisco, Nashville, Austin, Hong Kong, Istanbul, to name a few. I love the energy and the assault on the senses – the lights and noises. Whenever I go somewhere new, I spend a lot of time figuring out the layout of a city, the transportation system and reading reviews of all the top places to visit. Where do you get your laundry done? What characters might you find roaming the streets? Where do you find good coffee?
As much as I love cities, I love where I get to hang my hat and the place that I call home. I’ve lived in Abingdon, VA for a little over 5 years so it’s definitely home. It’s a small, rural town with the nicest people, the most beautiful Main Street, and gorgeous landscape with rolling hills and outdoor spots to hike, kayak and bike.
I love the local farms and the availability of locally sourced foods. I’ve found myself cooking a lot more since living in this area due to the lack of convenience items or ready-made choices.
Spaghetti is one of my favorite family meals, in addition to BFD (breakfast for dinner), because everyone enjoys spaghetti at our house and it’s so easy to make.
I usually double the recipe and freeze the leftovers. I always serve it with salad and bread and this dinner is just so easy, painless, nourishing, and comforting.
To start, dice the onion, celery and carrots and set aside. Heat the olive oil and butter in a dutch oven or Instant Pot on sauté setting. Add the minced garlic and spices and continue to cook until the onion is translucent.
Next, add the beef and cook for 5-7 minutes and until thoroughly cooked, followed by the tomatoes. Allow it to simmer for 30 minutes on the stovetop or pressure cook for 10 minutes to insure the carrots are soft.
Serve with your favorite noodle. I also use this sauce in my lasagna. It is hearty and satisfying, putting food on the family has never been easier.
Easy Bolognese Sauce
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 carrots, diced
- 1 onion, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- salt & pepper to taste
- 1 bay leaf
- 2 tbsp. fresh basil, chopped
- 1 tbsp. oregano
- 1 lb. ground beef
- 28 oz. can whole tomatoes
- 5 oz. can tomato paste
- In a 5 quart dutch oven, sauté onion, carrots and celery for 5 minutes. Add minced garlic, herbs and spices.
- Next, add beef and continue to cook for 5-7 minutes, browning the meat until juices run clear.
- Lastly, add the cans of tomato and simmer on a low boil for 30 minutes. Meanwhile, prep your noodles, make salad, set the table or have a glass of wine.