Slow simmered Creamy Bolognese Sauce with a surprise ingredient. Fresh veggies and tender beef in a rich, hearty tomato sauce.
One of my favorite things to eat is a creamy, meaty bowl of pasta. There is something so comforting about sitting down with family and friends to share a meal that has been simmering on the stove for hours. This bolognese sauce reduces and reduces to become a decadent dish your family will love. In an effort to lighten up one of my favorite recipes I decided to try something new and use plain Greek yogurt instead of heavy cream. I fell in love with the results! The yogurt added richness without changing the flavor of our favorite sauce. In fact I didn’t tell the boys until after they tasted it and neither one noticed the substitution. Local veggies and my homemade tomato paste round out the dish.
Who says healthy can’t be satisfying!
Enjoy~ the new Mrs. B
Creamy Bolognese Sauce
- 3 tablespoons extra virgin olive oil
- 2 ribs celery diced
- 1 large carrot diced
- 1 medium onion diced
- 3 cloves garlic minced
- 3/4 pound ground beef
- 3 tablespoons tomato paste
- 1 tablespoon dried Italian seasoning
- 1/4 cup chicken stock
- 1 28-ounce can whole tomatoes with juice roughly chopped
- 1/2 cup plain Greek yogurt
- 1 pound penne pasta
- Heat a large Dutch oven over medium heat. Add olive oil, celery, carrots, onion and garlic; sauté 4-5 minutes. Add ground beef and break it up; cook 6-7 minutes. Mix in tomato paste and Italian seasoning; cook 2-3 minutes. Stir in chicken stock scraping bits off the bottom of the pan. Stir in tomatoes and juice.
- Bring sauce to a low boil, reduce heat to low and simmer for 1 hour. Stir in Greek yogurt and simmer another 30 minutes.
- Prepare pasta al dente according to package directions. Toss with sauce and serve hot.