Filipino Bolognese Sauce

Name: Filipino Bolognese Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 lb 90% lean ground beef; 1 green pepper, chopped into small pieces; 1 onion, chopped; 1 (26 ounce) jar of ragu traditional spaghetti sauce; 1 tablespoon sugar; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 (4 1/2 ounce) can chopped mushrooms (optional); 2 tablespoons olive oil

Submitted by enigmused

"Filipino pasta sauces are always sweeter than their Italian counterparts. This is deceptively easy but insanely good."

Download

Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 8

ingredients

1 lb 90% lean ground beef
1 green pepper, chopped into small pieces
1 onion, chopped
1 (26 ounce) jar of ragu traditional spaghetti sauce
1 tablespoon sugar
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon dried oregano
1 (4 1/2 ounce) can chopped mushrooms (optional)
2 tablespoons olive oil

directions

Saute onion and green pepper in olive oil in a 5 quart dutch oven until semi-soft. Add ground beef and saute until browned.
Add spaghetti sauce and mushrooms if using. Fill spaghetti sauce jar halfway with water, swish to clean the bottle of remaining sauce, and pour sauce water into pot.
Salt & pepper as desired. Add spices and sugar. Cover and simmer for 45 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Yum.

Michael F.

RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

View Full Profile