Jennifer Garner Shared a Delicious Bolognese Recipe That's Going to Make Your House Smell Amazing
Sadly, this was the last episode of her "pretend cooking show," but at least she went out with a comfort food bang.
Jennifer Garner has been winning over our hearts on Instagram with her #PretendCookingShow where she shares healthy recipes that you can bring to life in your very own kitchen. Last month, she shared a foolproof salad perfect for meal prepping, and her delicious chicken soup might just be the coziest recipe ever. Unfortunately, her addictive Instagram series just came to an end, but not before Garner shared yet another delicious concoction that's perfect for the holiday season. (Here are more healthy holiday recipes that you can serve family style.)
Dubbed the Everyday Bolognese, this recipe is apparently one of Garner's favorites-and it's easy to see why. "This recipe is a staple at my house, especially when it comes to feeding a crowd," she wrote on Instagram. "In this case, I tripled the recipe and it turned out perfectly. Bonus: my house smelled amazing!"
The recipe is originally by cookbook author Sara Foster, owner of Foster's Market. Here it is, according to Garner:
- 2 tablespoons olive oil
- 2 onions, diced
- 2 carrots, grated
- 4 garlic cloves, smashed and minced
- 2 lbs ground beef
- Sea salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 2 teaspoons dried basil
- 1 cup dry red wine
- 2 tablespoon balsamic vinegar
- 2 (28-oz) cans crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 6 fresh basil leaves, thinly sliced
- 2 tablespoons chopped fresh oregano or marjoram
- Heat oil in a large saucepan until sizzling hot, then add onions.
- Reduce to medium and cook, stirring, until onions are cooked through, about 5 minutes.
- Add carrots, stirring, until tender, 2 to 3 minutes longer.
- Add garlic, stirring often, 1 minute more.
- Add beef, breaking it up, and season with salt and pepper to taste.
- Add dried herbs, stirring, until beef is cooked on the outside but still slightly pink inside, 4 to 5 minutes more.
- Add wine and vinegar and cook to reduce slightly, scraping up any brown bits from the bottom, about 2 minutes. Add tomatoes and tomato paste. Stir to combine.
- Stir in broth and bring to a low boil. Reduce heat to simmer, partially cover and cook, stirring occasionally, until the sauce thickens, about 1 hour.
- Remove from heat and stir in fresh herbs before serving.