Special Guest Week!!! Darlene @ The BEST Bolognese

Time-Warp Wife - Empowering Wives to Joyfully Serve

Hi Ladies! This week is a SPECIAL GUEST week here on Comfy in the Kitchen! I have asked some of my online friends for their all time “best” recipes- I am SO excited they were willing to share and can’t wait to share them with YOU!

Here is a very special friend of mine, Darlene Schacht from The Time Warp Wife– She is here giving us her delicious Bolognese sauce recipe…like all “best recipes”, there is a secret ingredient that gives it a special “kick!”.

Darlene says:

Bolognese” – that’s a word we never used growing up. The only name my family had for it was spaghetti sauce. In recent years I discovered that “bolognese” is the correct name for it, and that the dish originated from Bologna, Italy–thus the name. (A little useless fact I’m throwing out there.)

Anyone can make spaghetti sauce, in fact it’s one of the first meals that I ever learned to cook. But after 23 years I realized that I wasn’t making it as well as I could be and so I tweaked the recipe a few months back. A few small changes have made a big difference in the taste, and my family LOVES it!

*For a gluten free meal- make with rice noodles!


Best Bolognese
Serves: 6
Prep time:
Cook time:
Total time:
Made By Darlene Schacht from The Time Warp Wife
  • 1 pound of extra lean ground beef
  • 2 chopped tomatoes
  • 1 cup of fresh mushrooms - sliced (optional)
  • 1 clove of garlic - minced
  • 1 medium onion - chopped
  • 2 Tb. basil
  • 1 Tb. oregano
  • 1 Tb. of powdered beef stock (this is my secret weapon!)
  • salt and pepper to taste
  • 400 ml tomato sauce (average sized can)
  • 150 ml tomato paste (tiny can)
  1. Brown the grown beef.
  2. Add the chopped tomatoes, garlic, onion, basil, oregano, beef stalk, salt and pepper (also mushrooms if you like) - continue to brown for a bit. I brown it until the tomatoes look cooked.
  3. Add the tomato sauce and the tomato paste.
  4. Note that I have only added a small can of tomato paste. This is because the flavor is very strong. Really the only reason I use it is to thicken the sauce.
  5. Simmer on medium low for about 30 minutes
  6. Serve over cooked spaghetti noodles.

Darlene- thank you so much for sharing this recipe with us today! I can almost smell this delicious sauce simmering on the stove right now!!! Mmmmm….

Ladies, if you are looking for encouragement Darlene had a beautiful  Christian blog that gives excellent tips on ways to serve your family. She is also the NY Times bestselling co-author of Reshaping it All with Candace Cameron Bure, and has a new book out called “The Good Wife’s Guide”.




  1. Looks delicious! I would love to stop using canned spaghetti sauce and make homemade! I will have to try this 🙂

  2. I’ve been looking for a great pasta sauce recipe! Does anyone know if the basil and oregano amounts are for fresh herbs or dried?

    • In my experience, if a recipe calls for tablespoons of an herb, it’s usually fresh. If you only have dried, you would use the same number of teaspoons. For example, two tablespoons of fresh basil would be roughly equivalent to two teaspoons of dried basil.

  3. This is definitely on my weekly meal plan soon! Yum!

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