Umami Spaghetti Sauce

I came up with this sauce in an effort to re-create traditional Bolognese Sauce with fewer and potentially healthier ingredients.  It is also slightly quicker, cooking in 3 or4 hours as opposed to 5 or 6.   This makes enough sauce for 6-8 servings of spaghetti.  Enjoy!


Olive oil
1.5 lb ground beef (10% fat)
Salt, pepper, ground celery seed
Large red onion, very finely diced
3-4 slender carrots, very finely diced
2 slender stalks celery, very finely diced
2 cloves garlic, chopped
1/2+ tsp. red pepper flakes
1/2 bottle Rhone-style red wine
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
1 c. beef broth
2 T.  tomato paste
1.5 tsp honey
Parmesan rind (2″x3″)

In a large skillet, brown beef in olive oil over medium high heat, seasoning with salt, pepper and celery seed. Remove from pan.  Saute onions on low heat until starting to color. Add carrots and celery and saute until softening, seasoning lightly with salt and pepper. Add garlic and cook 1 min. Add red pepper flakes.

Deglaze  pan with some of the red wine. Move veggies to soup pot and add meat (and any juices). Add tomatoes, crushed tomatoes, beef broth and the rest of the red wine. Add enough water (if needed) so that liquid almost covers solids.  Stir in tomato paste, honey and Parmesan rind. Bring to a boil, then simmer, covered, for 3+ hours, stirring occasionally.  Serve over spaghetti, passing Parmesan on the side.

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