Spaghetti With Bolognese Sauce

This recipe makes a wonderful meal to share with friends or family.  The meat sauce tastes better the longer you cook it, so, I generally will make this dish on the weekend when I have more time. 

  I tend to use quite a bit of oregano, but,  if you are using essential oils, you can always omit the dried.  Remember, when using essential oils, always start out with less,  because you can always add more!  I serve this dish with fresh Italian bread and a salad. 



 1 pound lean ground beef

1 small yellow onion, diced

5-6 garlic cloves, minced 

1 carrot, shredded

1 teaspoon dried oregano

1 drop or less oregano vitality essential oil

1 bayleaf

1 teaspoon sea salt, or to taste

Freshly ground black pepper, or 1 drop black pepper vitality essential oil

1 28 ounce can of crushed tomatoes

2 cups water

1/4 teaspoon red pepper flakes (optional)

1 pound pasta, cooked and drained

2 tablespoons butter

1/2 cup freshly grated Parmesan 



 Heat large skillet on medium-high heat. Add ground beef, onion, garlic, and carrot.  Cook a until beef is browned.  Drain.

Stir in oregano, bay leaf, salt, pepper, essential oils.  Add crushed tomatoes and water.  Reduce heat to low and simmer for approximately 1 1/2 hours. Remove the bay leaf and discard. 

Cook pasta according to package directions.  Drain and add pasta to a serving bowl. Add butter, Parmesan, and combine sauce.  Serve with extra Parmesan.


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