2 28 Ounce cans tomato sauce (crushed tomatoes are great, too)
1 12 Ounce can tomato paste
1 Cup red sweet pepper (or green bell pepper)
1 Cup onion
4 Cloves garlic
1 6 Ounce bag baby spinach (optional)
1 Pound hamburger
3 Tablespoons olive oil
1 Tablespoon dried Italian seasoning
1/2 Teaspoon salt
Chop red pepper and onion. Set aside 1/8 cup of onion to flavor hamburger during browning process. Crush or mince garlic.
Preheat 8 quart soup pan over medium heat. Add olive oil then stir in red pepper, onion and optional spinach. Stir to saute onion and pepper and wilt spinach.
Preheat frying pan over medium heat. Add hamburger and break it into small pieces with a spatula as it browns.
Once the onion and pepper are sauteed and the spinach is wilted, add the crushed garlic and saute for 1 more minute. Stir frequently to keep the garlic from caramelizing or burning. At this point, stir in the tomato sauce and tomato paste. Cover. Bring to a simmer and lower heat to 1/4 or less.
Tips: 1) Be careful when you remover the pan lid as the sauce may bubble onto you. 2) If the sauce becomes too thick, add 1/2 cup of water to thin and bring back to a simmer. 3) Stir at least every five minutes to keep the sauce from burning to the pan bottom.
Once the hamburger is browned, stir in the onion, Italian seasoning and salt. When the onion appears translucent, add the hamburger mix to the sauce.
Cover and simmer the bolognese for 20 minutes or as many as 45 minutes. Stir at least every five minutes.
Serve on the pasta of your choice.
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