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Pasta with Bolognese Sauce

Pasta with Bolognese Sauce
This is a classic, traditional way to serve spaghetti in Italy. Though the recipe originated in Bologna, in the north of Italy, it is now served throughout the country. This is adapted from a recipe in the February, 1997 edition of Gourmet Magazine.
Ingredients:

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 small yellow onion, chopped
1 carrot, chopped fine
1 celery rib, chopped fine
1/2 pound ground chuck
1/2 pound ground pork
1 cup milk
freshly grated nutmeg to taste
1 cup dry white wine
1 32-ounce can whole tomatoes, including the juices
1 1/4 pound Penne pasta



Directions:


Use a large, heavy saucepan to heat the oil and butter over medium heat. Sauté the onion, carrot, and the celery, stirring for about 2 minutes.
Add the beef and pork and cook for about 2 minutes, stirring constantly. Continue cooking until the meat is no longer pink. Season with salt and pepper to taste, then add the milk and nutmeg. Cook, stirring, until most of the milk is evaporated. This should take about ten minutes.


Use a food processor to puree the tomatoes with their juice.
Stir the tomatoes into the sauce and cook at a bare simmer, uncovered, for just over an hour. Take care to stir occasionally. The sauce will thicken. Season to taste with salt and pepper.

 

Cook the pasta according to package directions, then drain and toss with the sauce.

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