Ingredients
Bolognese
- 2 TBSP Extra-virgin olive oil
- 3 cloves Garlic sliced
- 1/4 cup Onion diced small
- 1/4 cup Carrots diced small
- 1/4 cup Celery diced small
- 8 oz Ground beef
- 3 cups Crushed tomatoes preferably San Marzano tomatoes
- 4 oz Spaghetti or pasta of choice
- 1/4 cup Heavy cream
- 2 TBSP Butter
- 2 TBSP Fresh basil chopped
- 4 tsp Parmesan cheese grated
Croutons
- 1/2 TBSP Extra-virgin olive oil
- 1 slice Sourdough bread cut into large thick cubes
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Lemon juice fresh-squeezed
- 1/2 tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Mojito Mocktail
- 16 oz Sparkling water
- 2 TBSP Honey to taste
- 2 TBSP Lime juice use more or less to taste
- 1/4 cup Fresh mint
Instructions
- Heat a pot on medium heat. Once hot, add the oil. Saute the garlic, onion, carrots, and celery until the onions soften. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the bolognese is cooking, make the pasta and Caesar salad.
- Prepare Croutons: Toss sourdough bread cubes with a drizzle of olive oil and season with salt and pepper to taste. Bake in the oven at 350°F (180°C) for 8 - 10 minutes, or until golden and crispy, checking frequently for doneness. Set aside.
- Bring a pot of water to a boil and cook the pasta according to the directions on the package.
- Caesar dressing: In a small bowl, whisk together garlic, dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.
- When the pasta is finished, drain well.
- Finish the Sauce: Stir in the cream and butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.
- Make the Mojito: Stir together all ingredients for the mojito mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
- Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad and virgin mint mojito.
Nutrition
Calories: 1125kcal | Carbohydrates: 85g | Protein: 38g | Fat: 73g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 899mg | Potassium: 1864mg | Fiber: 12g | Sugar: 22g | Vitamin A: 8765IU | Vitamin C: 43mg | Calcium: 308mg | Iron: 10mg

Spaghetti Bolognese
Ingredients
Bolognese
- 2 TBSP Extra-virgin olive oil
- 3 cloves Garlic sliced
- 1/4 cup Onion diced small
- 1/4 cup Carrots diced small
- 1/4 cup Celery diced small
- 8 oz Ground beef
- 3 cups Crushed tomatoes preferably San Marzano tomatoes
- 4 oz Spaghetti or pasta of choice
- 1/4 cup Heavy cream
- 2 TBSP Butter
- 2 TBSP Fresh basil chopped
- 4 tsp Parmesan cheese grated
Croutons
- 1/2 TBSP Extra-virgin olive oil
- 1 slice Sourdough bread cut into large thick cubes
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Lemon juice fresh-squeezed
- 1/2 tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- 1/2 TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Mojito Mocktail
- 16 oz Sparkling water
- 2 TBSP Honey to taste
- 2 TBSP Lime juice use more or less to taste
- 1/4 cup Fresh mint
Instructions
- Heat a pot on medium heat. Once hot, add the oil. Saute the garlic, onion, carrots, and celery until the onions soften. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the bolognese is cooking, make the pasta and Caesar salad.
- Prepare Croutons: Toss sourdough bread cubes with a drizzle of olive oil and season with salt and pepper to taste. Bake in the oven at 350°F (180°C) for 8 - 10 minutes, or until golden and crispy, checking frequently for doneness. Set aside.
- Bring a pot of water to a boil and cook the pasta according to the directions on the package.
- Caesar dressing: In a small bowl, whisk together garlic, dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.
- When the pasta is finished, drain well.
- Finish the Sauce: Stir in the cream and butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.
- Make the Mojito: Stir together all ingredients for the mojito mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
- Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad and virgin mint mojito.
Nutrition
Calories: 1125kcalCarbohydrates: 85gProtein: 38gFat: 73gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 34gTrans Fat: 2gCholesterol: 146mgSodium: 899mgPotassium: 1864mgFiber: 12gSugar: 22gVitamin A: 8765IUVitamin C: 43mgCalcium: 308mgIron: 10mg
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