Bolognese 99

Ingredients:

16 oz box of any pasta

2 tbsp Extra Virgin Olive Oil

1 carrot, small dice

1 celery stalk, small dice

1 small onion, small dice

1 lb ground beef (lean)

1 lb ground pork

2 tbsp dried oregano

1/2 tsp crushed red pepper flakes

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

1.5 cups dry red wine

1 (28 oz) can crushed tomatoes

3 Tbsp tomato paste

1/2 cup heavy cream

1/2 cup freshly grated parmesan

Directions:

Heat EVOO in large skillet over medium heat. Add the carrot, celery and onion. Saute till almost translucent. Add the beef and pork and cook till almost brown. Add the oregano, crushed red pepper, salt and pepper. Cook for 1 minute longer. Add 1 cup red wine and scrape down brown bits. Add the tomatoes and paste. Bring to a boil, lower heat then simmer for 15 minutes.

Meanwhile cook the pasta according to the directions. Cook till al dente.

While the pasta is cooking - finish the sauce. Add the cream, remaining wine and simmer till thickened (about 10 minutes). Stir occasionally. When the pasta is cooked use a spider and put the pasta in the pan with the sauce. Stir gently to combine. If a dash of pasta water is needed to thin the sauce just a bit then add a tbsp at a time. Top with freshly grated parmesan cheese.

*This freezes well but I almost NEVER have any let to freeze.

Radish and Roux

Finding my joy in cooking+baking +eating+sharing +parenting+teaching

Bolognese 99

Radish and Roux

Finding my joy in cooking+baking +eating+sharing +parenting+teaching

Bolognese 99

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