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5 from 1 vote
Kitchen Sink Bolognese Sauce
  • 1 tbsp olive oil
  • 1 large onion finely diced (if you don't have onion, add 1 tbsp onion powder)
  • 1 tbsp minced garlic or 1 tsp of garlic powder
  • 1 can of diced tomatoes
  • 2 cans of crushed tomatoes or tomato sauce
  • 1 can of tomato paste to thicken it up at the end if needed
  • 1 lbs of ground meat beef, pork, chicken or turkey, or a mixture of
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp worcestershire sauce
  1. In a large pot over medium heat, add about 1-2 tbsp of olive oil. Add the onion and cook until translucent. Then add the garlic and cook for an extra minute or two. Now dump in all your grated and chopped veggies. Cook for about 10 minutes, stirring constantly until veggies are tender. 

  2. Meanwhile in a frying pan, brown up your meat. You can adjust the quantity of your meat depending on how much sauce you are making. Or you can eliminate it completely if you are vegetarian. Maybe you would like to add some tofu to the sauce to replace the meat. So many options.
  3. Drain your meat and add it to the pot with all the vegetables. Add in your cans of diced tomatoes and tomato sauce to complete your sauce. Add in another can of tomatoes or sauce to change the constancy of the sauce if you wish. Add in your seasoning. Stir together and reduce heat. Simmer your sauce for at least 40 minutes, stirring frequently. Taste your sauce before you remove it from the heat. Add additional seasoning if you wish.
  4. The sauce is thick enough to go straight between lasagna noodles with some cheese or store in some mason jars for a quick and easy supper. I try keep a supply in my freezer and pull one out in the morning. At supper time all I need to do is cook the pasta (or my speghetti squash) and heat the sauce up. Voila!