@chefcarmm: 🍂*SAVE*🍂1 pot wonder easy + delish Bolognese sauce perfect for your fam👇🏽 Ingredients for 4-6 servings 🛒 • 1lb ground chuck • 28oz can Cento San Marzano peeled tomatoes (crushed w/hands) • 1/2 c freshly grated Locatelli Pecorino Romano cheese •1/2 c diced carrots •1/2 c diced celery •1 c diced onions •7 cloves grated garlic •4oz diced pancetta •1/2 c red wine •1 1/2 c warmed beef broth • 1/2 tsp sea salt •1/4 tsp ground black pepper •1/4 tsp onion powder •1/4 tsp garlic powder •7 fresh basil leaves cut into ribbons •1lb of your fave pasta 🐷 Start by sauteeing diced pancetta in a Dutch oven (pot) on medium heat until browned about 5mins. Stir occasionally. 🥕 Add diced carrots, diced celery & diced onions into the pot on medium low heat & let cook for 2.5mins. Stir occasionally. 🧄 Then add grated garlic & cook for another 2.5mins. Stir occasionally. 🥩 Add 1lb ground chuck, break apart w/spatula & cook until browned about 8mins. Stir occasionally. 🍷 Deglaze pan by adding 1/2 c red wine. 🍲 Next, warm beef broth/stock in the microwave for 30-60seconds. Add 1 1/2 c warmed beef stock or broth. Stir altogether. 🍅 Place 28oz can Cento San Marzano peeled tomatoes into a large bowl. Put latex gloves on & crush the tomatoes w/your hands by squeezing each tomato individually. Be sure to do this gently keeping the tomatoes submerged into the bowl & sauce bc the tomatoes will squirt all over the place. Once all tomatoes have been squeezed, add tomatoes to the pot. Stir altogether. 🧂Add 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1/4 tsp onion powder & 1/4 garlic powder to the pot. Stir altogether. ⏰ Bring sauce up to a boil & then turn the heat down to low, cover w/top & cook for 2 hours on low heat. 🥄 Stir the sauce every 20mins. 🌱 Once the sauce is cooked, add 7 fresh basil leaves cut into ribbons & 1/2 c freshly grated Locatelli Pecorino Romano cheese. 🧀 Make your fave pasta (i’m a spaghetti or rigatoni girlie for Bolognese sauce 🌟). Plate pasta into bowl, add Bolognese sauce, finish w/more freshly grated Locatelli Pecorino Romano cheese & fresh basil ribbons. i also like to add crushed red pepper flakes for a little kick 🌶️ 🥗🥖 Side recommendations: Baby arugula salad w/sliced pear, freshly sliced Parmigiano Reggiano, balsamic vinegar & extra virgin olive oil & crusty Italian bread from a local Italian bakery. ❤️‍🔥 Enjoy this insanely delish homemade dinner w/your family 🍝SAVE 🍝FOLLOW 🍝SHARE 🍝APPLY for zoom cooking classes w/Chef Carm up top now👆🏽 #fallrecipes #fallrecipe #italianfood #cookwithme #cookingclass

Chef Carm

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Tuesday 15 September 2026 20:17:25 GMT