BOLOGNESE IN OVEN RECIPES

Steps:

• Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
• Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
• Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.