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The Cook Book

Spaghetti Bolognese

Freshest, Simplest Bolognese

Total time
30 mins

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 2 Cups ground beef cooked (leftover meatloaf or the like), or use ground turkey
  • vegetable oil for sauteing
  • 1 carrot(s)
  • 1 celery, 1 stalk
  • 14 onion(s)
  • 12 Cup Riesling or white wine, preferably Riesling
  • 1 Jar tomato basil sauce or your favorite tomato sauce
  • 1 Splash heavy cream
  • 1 Package spaghetti
  • In a small food processor, pulse carrot, celery and onion.
  • In a stock pot add a little oil and sauté pureed vegetables for 2 minutes.
  • Add cooked meat, vermouth and tomato sauce, cook for 20 minutes.
  • Turn off heat, add splash of cream and serve over hot pasta.

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