The amazing comfort of pasta, combined with the amazing flavor of roasted tomatoes makes for one happy tummy!
Bolognese, or “meat sauce” as I called it growing up in Oklahoma, is a rich and hearty sauce that combines ground meat with tomatoes, garlic and Italian herbs. I decided to roast the tomatoes and garlic in basil olive oil (as I so love to do… see: Roasted Tomato Ricotta Bruschetta, Polenta Pizzas with Roasted Tomatoes and Bacon and Roasted Green Bean Pesto Salad). Roasting tomatoes brings out so much flavor and gives them a delicious sweetness.
My favorite thing to do is make a big batch of pasta sauce on Sunday evening, then put it in the refrigerator to eat all week! It’s an easy leftover that just keeps getting more delicious every day!
- 4 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil (chopped)
- 1 lb ground beef
- 1 can (6 oz) tomato paste
- 1 tsp dried parsley
- 1 tsp black pepper
- ½ tsp dried oregano
- ½ tsp salt
Preheat the oven to 400°.
Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
Bake for 25 minutes.
In the meantime cook the ground beef in a large skillet. Drain any grease.
Remove the roasted tomatoes from the oven.
Add the tomatoes, garlic and basil to a food processor.
Add the remaining ingredients.
Add the sauce to the cooked beef in a large skillet. Cover and simmer over low heat for 30 minutes.
Pour the sauce over your favorite pasta. I had leftover rigatoni from my Four Cheese Stuffed Baked Rigatoni so that’s what I used!
Grate a little fresh parmesan on top and buon appetito!
♣ Vegetarian Option: Substitute meatless crumbles for the ground beef to make this recipe vegetarian.
♦ Gluten Free Option: The sauce is gluten free. Serve over gluten-free pasta.