Monday, November 22, 2010

Bolognese Sauce for Pasta

For all of us who enjoy Italian food, this recipe will hit the spot! Bolognese sauce, also known as orragu, is believed to have originated in Bologna, Italy. Use this to smother spaghetti, fettucini, penne, etc... It is great when served with garlic bread! Your family and friends who will be spending a few days with you at holiday time would enjoy this!

1/2 pound ground beef (or veal)

1/2 pound ground pork

1 medium onion, chopped (1/2 cup)

1/2 pound fresh mushrooms, sliced

1 tablespoon bottled minced garlic

1 28-ounce can crushed tomatoes in puree

1 15-ounce can tomato sauce

3/4 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/8 teaspoon fennel seeds, crushed

1 pound dried pasta, cooked and drained (It should weigh 1 pound BEFORE it is cooked.)

Grated Romano or Parmesan cheese

Fresh rosemary sprigs (optional)

This recipe serves 8 people.

Cook and stir ground beef, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.
Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs.

To Make-Ahead: Spoon sauce into a freezer container. Seal, label, and freeze. Remember to pull it out and thaw for a day or two in the refrigerator. Once thawed, heat and serve!

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