Bolognese, or meat sauce, happens to be a huge hit in my house. My picky toddler gobbles it up when it’s on his pasta, and my husband goes back for seconds. I don’t think this is a coincidence. It is really tasty.

I have been cooking up a storm in preparation for Baby #2, and I recently posted a recipe for my spinach lasagna, which I froze (to eat when I am sleep deprived after the newborn arrives and I am incapable of making more than a cup of coffee). It was well received, but I quickly noticed how much people love meat, and missed it in that vegetarian recipe. I can’t say that I blame them. To that end, I decided to make my family’s recipe for meat sauce. I froze half, and we ate the rest. But most importantly, this sauce can be used in that lasagna recipe. If you’re a carnivore, and can’t get enough meat, then the swap is simple: use this recipe for the sauce (instead of a pomodoro or marinara), and remove the spinach from the ingredients. It is literally that simple to make a meat lasagna.

There are countless ways to make a Bolognese. But this is how we make it in my family, and it’s a crowd-pleaser every time.

Get the recipe on PJ Media!