Weeknight Bolognese Sauce


  • 2 lb 90% Lean Ground Beef
  • 1 Onion, small-diced
  • 1 tsp Kosher Salt
  • *2 Handfuls Spinach, chopped
  • **1 Cup Dry Red Wine
  • 1 28 oz Can Crushed Tomatoes
  • 1 Cup Chicken Stock
  • 3 TBSP Tomato Paste
  • 3 TBSP Little Eataly
Weeknight Bolognese Sauce

Notes* This sauce pulls together in 30 minutes and can be refrigerated for up to 4 days. *You can skip spinach or add a few leaves of fresh basil but I always like adding extra greens whenever I can! **I use Cabernet or an Old Zinfandel.


Step 1: 

Over high heat, brown and break up ground beef in a soup pot. Drain if needed.

Step 2: 

Add onion and salt and sauté until onion is translucent.

Step 3: 

Add spinach and cook until wilted.

Step 4

Add wine, crushed tomatoes, chicken stock, paste and Little Eataly Seasoning.

Step 5: 

High-simmer for about 5 minutes.

Step 6: 

Cover and low simmer for 10 minutes.

Step 7: 

Serve over spaghetti, rigatoni or Zucchini noodles!