02
Make it
Brown the ground beef in a large, deep skillet or heavy pot over medium-high heat, breaking it up as it cooks.
Add the chopped Vidalia onion and olive oil as needed. Cook, stirring, until the onion softens.
Stir in the minced garlic and red pepper flakes. Cook briefly, about 30–60 seconds, until fragrant.
Pour in both jars of Bolognese or your preferred pasta sauce and stir to combine.
Add the fresh basil and dried Italian herbs. Reduce the heat to low and simmer gently for 2–3 hours. Stir about every 30 minutes initially, and more frequently as the sauce thickens, scraping the bottom to prevent sticking.
When the sauce is rich and thick, taste and adjust the herbs or red pepper flakes to your liking. Serve over pasta or reserve for another recipe.
For other recipes
For lasagna rolls, keep the filling portion thick and let it cool enough to handle. If needed, loosen the sauce for underneath and over the rolls with a little water until easily spreadable. Jar sizes and herb quantities are flexible; the final yield depends on the jars used and how much the sauce reduces.